Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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