Provencal Bouillabaisse

Rouille

• 1/2 cup lightly packed fresh basil leaves, chopped
• 1/4 cup mayonnaise
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced

Stew

• 2 tablespoons extra-virgin olive oil
• 4 cups multi-colored cherry tomatoes
• 1 small fennel bulb, trimmed, halved and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, thinly sliced
• 1/4 cup dry white wine
• 1 cup bottled clam juice
• 4 cups water
• 2 1/2 pounds mixed mussels and clams, scrubbed and mussel beards removed
• 1 calamari tube, cleaned and cut into thick rounds
• 2 pounds white fish fillets, cut into 2-inch pieces
• 3 tablespoons chopped flat-leaf parsley

Make the rouille. Place all of the ingredients in a blender and puree until smooth. Transfer to a small bowl, cover and refrigerate.

Make the stew. Heat the oil in a large Dutch oven over medium-high heat. Add the tomatoes and fennel, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes burst, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring often, until it nearly evaporates, about 5 minutes. Stir in the clam juice and water, then bring to a boil.

Add the shellfish, calamari and white fish fillets. Cover and cook until the shellfish open wide, about 5 minutes. Discard any that do not open. Stir in the parsley, then season to taste with salt and pepper. Serve immediately alongside baguette slices spread with rouille.