Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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

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

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