Name: Garlic-Rubbed Croutons
Total time: 15 min
Cuisine: French
Ingredients: 1 loaf country-style French bread (about 1 pound), cut into ten 1/2-inch thick slices (remainder reserved for Rouille if using for bouillabaisse); 6 medium cloves garlic , peeled and halved; 3 tablespoons olive oil

Time

15 minutes

Ingredients

1 loaf country-style French bread (about 1 pound), cut into ten ½-inch thick slices (remainder reserved for Rouille if using for bouillabaisse)

6 medium cloves garlic, peeled and halved

3 tablespoons olive oil

Ingredients

1 loaf country-style French bread (about 1 pound), cut into ten ½-inch thick slices (remainder reserved for Rouille if using for bouillabaisse)

6 medium cloves garlic, peeled and halved

3 tablespoons olive oil

Ingredients

1 loaf country-style French bread (about 1 pound), cut into ten ½-inch thick slices (remainder reserved for Rouille if using for bouillabaisse)

6 medium cloves garlic, peeled and halved

3 tablespoons olive oil

Why This Recipe Works

For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and topped it all off with a garlic-rubbed crouton and a nap of heady rouille.

Instructions

Adjust oven rack (or broiler) to highest position and heat broiler. Arrange bread slices in single layer on baking sheet; broil until lightly toasted, about 1 1/2 minutes. Flip slices and rub second side of each slice with raw garlic, then brush with olive oil. Broil until light golden brown, about 1 1/2 minutes longer. Serve with bouillabaisse.