Summer Tomato Bouillabaisse with Basil Pouille

Summer Tomato Bouillabaisse with Basil Pouille
Photo by Romulo Yanes


  • 2 tablespoons fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels)
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh basil leaves (packed)
  • 1 tablespoon fresh lemon juice
  • 4 cups cherry tomatoes
  • + 7 more ingredients
    • 1 small fennel bulb
    • Crusty bread
    • 2 anchovy fillets packed in oil
    • ¼ cup mayonnaise
    • ¼ cup dry white wine
    • 1 bottle clam juice
    • 4 cloves garlic

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill. Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add t...

View full recipe at Epicurious


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