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1
Heat oven to 400 degrees F. Rinse all fish and pat dry with paper towel.
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2
Mince 2 cloves garlic, and halve remaining clove.
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3
Peel onion and cut into small dice.
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4
Rinse parsley and pick leaves, discarding stems.
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5
Trim and discard dark top of leek.
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6
Halve lights and white greens and thinly slice.
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7
Place in a bowl of cold water and allow dirt to sink to bottom.
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8
Heat olive oil and 1 packet butter in a large high-sided pan over medium-high heat.
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9
Add minced garlic and red chile flakes, if desired, and saute until fragrant, about 1 minute.
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10
Add onion and leek and saute until softening, about 5 minutes.
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11
Meanwhile, add tomatoes and their juices to a medium bowl and crush tomatoes by hand.
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12
Add Pernod/white wine to pan with aromatics, scraping up any browned bits on bottom of pan.
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13
Cook until reduced by half, about 1 minute.
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14
Add saffron, chicken broth, and tomatoes and their juices.
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15
Stir to combine.
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16
Increase heat to high and bring to a boil, then cover pan, reduce heat to medium, and simmer until flavors meld and reduced slightly, about 5 minutes.
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17
Season pollock on rounded sides with salt and black pepper.
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18
Uncover broth and nestle in pollock.
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19
Cover and simmer until pollock is almost cooked through, about 5 minutes.
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20
Uncover, add calamari and crab, and stir to combine.
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21
Simmer, uncovered, until crab is bright red and calamari is opaque, about 3 minutes.
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22
While fish cooks, halve bread lengthwise and spread remaining butter evenly over cut sides.
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23
Heat a medium pan over medium heat, then add bread cut-side down.
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24
Toast until light golden, about 3 minutes, then flip and cook about 2 minutes more.
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25
Immediately rub cut sides of bread with cut sides of halved garlic.
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26
Taste bouillabaisse and add salt and black pepper as needed.
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27
Gently break up cooked pollock into large chunks using a fork.
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28
Divide broth and fish evenly between 2 bowls.
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29
Garnish with parsley and serve garlic toasts alongside.
