Type what you have

Ingredients

• ✓ anise-flavored liqueur
• ice
• anisette liqueur
• club soda

Instructions

1. 1 Fill a highball glass with crushed ice. Pour anise-flavored liqueur and anisette liqueur over ice; top with club soda. Stir to combine.

By Allrecipes

Ingredients

• ✓ anise-flavored liqueur
• salt
• olive oil
• egg yolk
• cayenne pepper
• paprika
• garlic
• tarragon
• kielbasa sausage
• white wine
• water
• tomato
• yukon gold potato
• chicken thigh
• herbes de provence
• fennel seed
• saffron
• black pepper
• salt
• lemon zest
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin