Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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

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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