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Summer Tomato Bouillabaisse with Basil Rouille

Summer Tomato Bouillabaisse with Basil Rouille
You can never have too many soup recipes, so give Summer Tomato Bouillabaisse with Basil Rouille Head to the store and pick up anchovy, kosher salt and pepper, mayonnaise, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Mince or finely grate 2 garlic cloves andtransfer to a blender.
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Whole Garlic ClovesWhole Garlic Cloves
Ground MeatGround Meat
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BlenderBlender
2
Add basil, mayonnaise,3 tablespoons oil, anchovies, and lemon juice.Purée until smooth.
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Lemon JuiceLemon Juice
MayonnaiseMayonnaise
AnchoviesAnchovies
BasilBasil
Cooking OilCooking Oil
3
Transfer basil rouilleto a small bowl, cover, and chill.
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BasilBasil
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BowlBowl
4
Heat remaining 2 tablespoons oil in a largeheavy pot over medium-high heat.
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5
Addtomatoes and fennel; season with salt andpepper and cook, stirring occasionally,until tomatoes burst, about 10 minutes.
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TomatoTomato
FennelFennel
SaltSalt
6
Slice remaining 2 garlic cloves andadd to pot. Cook, stirring often, until garlicbecomes fragrant, about 1 minute.
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7
Pourin wine and cook, stirring often, untilalmost absorbed, about 1 minute.
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WineWine
8
Addclam juice and 4 cups water and bring toa boil.
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JuiceJuice
WaterWater
9
Add shellfish and cook, covered,until opened (discard any that do not open),about 3 minutes. Stir in parsley.
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ShellfishShellfish
ParsleyParsley
10
Spreadbasil rouille on bread and serve alongside.
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BreadBread
11
Per serving: 336 calories, 21 g fat, 24 grams carbohydrates
12
Bon Appétit
DifficultyHard
Ready In30 m.
Servings6
Health Score5
Dairy Free
DietsDairy FreePescatarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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