Summer Bouillabaisse With Smoky Rouille

Summer Bouillabaisse with Smoky Rouille is a delicious and flavorful seafood soup that is perfect for warm weather.

To make this dish, you start by simmering a combination of tomatoes, garlic, and white wine until the tomatoes break down and the flavors meld together. This creates a slightly soupy base for the bouillabaisse.

Next, you prepare a smoky rouille sauce by whisking together grated garlic, sweet smoked paprika, mayonnaise, and olive oil. This creamy sauce adds a rich and smoky flavor to the soup.

Once the tomato base is ready, you add lower-salt chicken broth and saffron to further enhance the flavors. The broth is then slightly reduced to concentrate the flavors.

The seafood component of the bouillabaisse comes in the form of white fish, such as halibut or cod, which is cut into chunks and added to the simmering broth. The fish cooks quickly and becomes opaque throughout, infusing the soup with its delicate taste.

Fresh corn kernels are also added to the bouillabaisse, providing sweetness and texture to the dish. Season the soup with salt and black pepper to taste.

To serve, ladle the bouillabaisse into large bowls and drizzle with the smoky rouille sauce. For an extra touch, garnish with chopped fresh flat-leaf parsley.

This Summer Bouillabaisse with Smoky Rouille is a delightful combination of fresh seafood, aromatic flavors, and a creamy, smoky sauce that adds a delicious finishing touch. It’s a perfect dish to enjoy during the summer months when seafood and seasonal produce are at their best.

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. In a 5- to 6-quart 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 is slightly soupy, about 15 minutes.
2. While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.
3. Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 minutes. Add the fish and simmer until it’s opaque throughout, 3 to 5 minutes more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using.

NUTRITIONAL INFORMATION:

PER SERVING

• 490 CALORIES | 30G PROTEIN | 29G CARB | 25G TOTAL FAT | 3.5G SAT FAT |
  9G MONO FAT | 2.5G POLY FAT | 40MG CHOL | 480MG SODIUM | 5G FIBER

NOTE:

• This recipe relies on really fresh ripe corn and tomatoes, so only make this dish when they’re in season.
• To dress this up for entertaining, add 1/2 lb. peeled medium or large shrimp and 1/2 lb. Manila clams or mussels. Wash the shellfish well before adding and use only the tightly closed shells. Simmer until the shells open.