Summer Bouillabaisse with Smoky Rouille

Ingredients

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

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