Summer Bouillabaisse with Smoky Rouille

Ingredients

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

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