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

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