Summer Bouillabaisse with Smoky Rouille

Ingredients

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

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