Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips


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

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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