Summer Tomato Bouillabaisse with Basil Rouille
A vibrant Mediterranean seafood stew featuring fresh shellfish in a tomato-fennel broth, served with a flavorful basil and garlic rouille spread on crusty bread. This summer version of the classic French bouillabaisse celebrates the season's sweet tomatoes.
Ingredients
- •4 cloves garlic cloves
- •½ cup fresh basil leaves
- •¼ cup mayonnaise
- •5 tablespoons extra-virgin olive oil
- •2 fillets anchovy fillets
- •1 tablespoon fresh lemon juice
- •4 cups cherry tomatoes
- •1 bulb fennel bulb
- •to taste kosher salt and black pepper
- •¼ cup dry white wine
- •1 bottle clam juice
- •3 pounds mixed shellfish
- •2 tablespoons fresh flat-leaf parsley
- •1 loaf crusty bread
- •sliced bread
Cooking Instructions
- 1.
Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
10 min
- 2.
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
10 min
- 3.
Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.
15 min
