Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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

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