Summer Tomato Bouillabaisse with Basil Rouille
Summer Tomato Bouillabaisse with Basil Rouille is a flavorful French French Receipes dish prepared with quality ingredients. Mince or finely grate 2 garlic cloves and transfer to a blender.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMince 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 tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
Slice remaining 2 garlic cloves and add to pot.
Cook, stirring often, until garlic becomes fragrant, about 1 minute.
Pour in wine and cook, stirring often, until almost absorbed, about 1 minute.
Add clam juice and 4 cups water and bring to a boil.
Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes.
Stir in parsley.
Spread basil rouille on bread and serve alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.