Summer Tomato Bouillabaisse with Basil Rouille |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy. 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 (about 1 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) |
Directions:
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.
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.
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.
4. Per serving: 336 calories, 21 g fat, 24 grams carbohydrates Nutritional analysis provided by Bon Appétit
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