Summer Bouillabaisse with Smoky Rouille

Ingredients

• 1 cup dry white wine
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
• ¼ cup mayonnaise
• 1 large pinch saffron
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)
• 2 lb. ripe tomatoes, cored and large diced (about 4-½ cups)
• + 6 more ingredients
• • 3 Tbs. extra-virgin olive oil; more for the sauce
  • 2 cups fresh corn kernels (from 4 medium ears)
  • One 14-oz. can low-salt chicken broth (1-¾ cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1-½ Tbs. chopped garlic, plus ½ tsp. finely grated or minced garlic

In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture...

View full recipe at Fine Cooking