Bouillabaisse | Saveur

Ingredients

• 1 24" baguette, cut into 1⁄2"-thick slices
• 7 cloves garlic, peeled; 2 left whole, 5 crushed
• ¹⁄₂ cup extra-virgin olive oil
• 2 medium yellow onions, peeled and sliced
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• ¹⁄₄ cup fennel tops or coarsely chopped fennel bulbs
• 2 lb. new potatoes, peeled and sliced
• 1 ¹⁄₂ lb. tomatoes, peeled, seeded, and chopped (or left whole if small)
• 16 favouilles (small Mediterranean crabs), optional
• 16 mussels, scrubbed and debearded
• 2 ¹⁄₂ qt. <a href="https://www.saveur.com/article/Recipes/Fish-Stock">Fish/ Stock</a>, warm
• 1 tsp. crumbled saffron threads
• ¹⁄₂ cup Pernod
• Salt and freshly ground black pepper
• <a href="https://www.saveur.com/article/Recipes/Rouille">Rouille</a&gt/;