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Summer Tomato Bouillabaisse with Basil Rouille

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Introduction

Summer Tomato Bouillabaisse with Basil Rouille offers a refreshing and vibrant twist on the classic French stew. This delightful dish combines the freshness of ripe cherry tomatoes, the subtle anise-like flavor from fennel, and the zesty kick from basil rouille to create a symphony of tastes that celebrate the peak of summer produce.

Tips for this recipe

  • Use firm tomatoes as they hold their shape better during cooking.
  • Adjust salt and pepper to taste, ensuring not to over-salt the seafood elements which are more delicate in flavor.
  • Gently handle shellfish to prevent them from breaking apart; this dish showcases their natural beauty when intact.
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Summer Tomato Bouillabaisse with Basil Rouille

Summer Tomato Bouillabaisse with Basil Rouille

amanda

Equipment

  • - Dutch Oven

  • - Stock Pot

  • - Stainless Steel Strainer

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowl

  • - Immersion Blender

  • - Measuring Cups and Spoons

  • - Fine Mesh Sieve (Food Strainer)

  • - Silicone Whisk

  • - Cheese Cloth (optional)

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)

Instructions

1

Instruction 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

Instruction 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

Instruction 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.
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