the remaining bouillabaisse broth
arrowroot for thickening soup (optional)
18 basil-rubbed toasts (recipe follows)
3/4 cup rouille (recipe follows)
1/3 cup fresh basil leaves, shredded, plus 6 small basil leaves
1. You may want to thicken the bouillabaisse broth for the final course. If so, put a few teaspoons of arrowroot in a small cup, and mix with cold water until a milky liquid is formed. While the soup is boiling, add arrowroot mixture in a thin stream until desired thickness is reached.
2. When ready to serve, season the soup to taste. Select 6 wide, shallow soup bowls, and place three toasts in the center of each. Ladle the bouillabaisse broth around the toasts, and top the toasts with a dollop of rouille. Place a small basil leaf where the three toasts intersect, and scatter the shredded basil over the rest of the soup. Serve immediately with additional rouille on the side.