Summer Bouillabaisse with Smoky Rouille

Ingredients

• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1 large pinch saffron
• 3 Tbs. extra-virgin olive oil; more for the sauce
• 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
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)
• Kosher salt
• + 6 more ingredients
• • ¼ cup mayonnaise
  • One 14-oz. can low-salt chicken broth (1-¾ cups)
  • 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)
  • Freshly ground black pepper

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