Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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

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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