Name: Summer Tomato Bouillabaisse with Basil Rouille
Cook time: 25 minutes
Total time: 30 minutes
Yield: Makes 6 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)

Image may contain Animal Invertebrate Sea Life Clam Seashell Food Bread and Bowl

Photo by Romulo Yanes

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

Recipe notes

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Recipe notes

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