Bouillabaisse With Rouille And Garlic Toasts

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper
• 2 leeks, white and pale-green parts only, finely sliced (about 2 cups)
• 1 large red tomato, peeled, seeded, diced (about 1 cup)
• 12 sprigs thyme, tied in a bundle
• 6 garlic cloves, sliced
• 2 bay leaves
• 1/2 teaspoon crumbled saffron threads
• 1 cup dry white wine
• 8 cups fish stock (click for recipe) or low-sodium chicken broth
• 1 large jarred roasted red bell pepper, peeled, coarsely chopped
• 1 cup (packed) crustless 1/2-inch cubes soft white bread
• 1 large egg yolk
• 1 large garlic clove, sliced
• 1/8 teaspoon (or more) cayenne pepper
• 1/2 tablespoons olive oil
• 1 tablespoon (or more) fresh lemon juice
• Kosher salt, freshly ground pepper
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 6 pounds mussels, scrubbed, debearded
• 1 tablespoon Pernod or other anise-flavored liqueur
• 3 tablespoons coarsely chopped flat-leaf parsley
• Garlic toast

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