Summer Bouillabaisse with Smoky Rouille

Summer Bouillabaisse with Smoky Rouille
Photo by Scott Phillips

Ingredients

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

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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