Ingredients for Summer Tomato Bouillabaisse with Basil Rouille

• 4 garlic cloves, divided

• 1/2 cup (packed) fresh basil leaves

• 1/4 cup mayonnaise

• 80ml extra-virgin olive oil, divided

• 2 anchovy fillets packed in oil, drained

• 1 tablespoon fresh lemon juice

• 950ml (about 600g) cherry tomatoes

• 1 small fennel bulb, trimmed, halved, thinly sliced

• Kosher salt and freshly ground black pepper

• 60ml dry white wine

• 1 230g bottle clam juice

• 1.4kg mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed

• 2 tablespoons chopped fresh flat-leaf parsley

• Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 45ml 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 950ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.