Summer Tomato Bouillabaisse with Basil Rouille

By LRay

Summer Tomato Bouillabaisse with Basil Rouille
Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

6 servings

ACTIVE TIME:

25 minutes

TOTAL TIME:

30 minutes

Recipe by the Bon Appétit Test Kitchen

Photograph by Romulo Yanes

July 2011

Ingredients

• 4 garlic cloves, divided
• 1/2 cup (packed) fresh basil leaves
• 1/4 cup mayonnaise
• 5 tablespoons extra-virgin olive oil, divided
• 2 anchovy fillets packed in oil, drained
• 1 tablespoon fresh lemon juice
• 4 cups (about1 1/3 pound) cherry tomatoes
• 1 small fennel bulb, trimmed, halved, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1 8-ounce bottle clam juice
• 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
• 2 tablespoons chopped fresh flat-leaf parsley
• Crusty bread, sliced (for serving)

Details

Servings 6
Cooking time 55mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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.

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.

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