Summer Tomato Bouillabaisse With Basil Rouille
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Mayonnaise5 tbsps
Extra-Virgin Olive Oil (divided)1 tbsp
Lemon Juice (fresh)1 cup
White Wine (dry)Directions:
1
Mince or finely grate 2 garlic cloves and transfer to a blender
2
Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice
3
Purée until smooth
4
Transfer basil rouille to a small bowl, cover, and chill
5
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat
6
Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes
7
Slice remaining 2 garlic cloves and add to pot
8
Cook, stirring often, until garlic becomes fragrant, about 1 minute
9
Pour in wine and cook, stirring often, until almost absorbed, about 1 minute
10
Add clam juice and 4 cups water and bring to a boil
11
Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes
12
Stir in parsley
13
Spread basil rouille on bread and serve alongside
14
Mince or finely grate 2 garlic cloves and transfer to a blender
15
Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice
16
Purée until smooth
17
Transfer basil rouille to a small bowl, cover, and chill
18
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat
19
Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes
20
Slice remaining 2 garlic cloves and add to pot
21
Cook, stirring often, until garlic becomes fragrant, about 1 minute
22
Pour in wine and cook, stirring often, until almost absorbed, about 1 minute
23
Add clam juice and 4 cups water and bring to a boil
24
Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes
25
Stir in parsley
26
Spread basil rouille on bread and serve alongside