Summer Tomato Bouillabaisse With Basil Rouille

Name: Summer Tomato Bouillabaisse With Basil Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Puree 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.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 garlic cloves, divided, 1/2 cup (packed) fresh basil leaves, 1/4 cup mayonnaise, 5 tablespoons extra-virgin olive oil, divided, and more.

Yes, Summer Tomato Bouillabaisse With Basil Rouille falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!