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)

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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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