Summer Tomato Bouillabaisse with Basil Rouille
"Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy...."
INGREDIENTS
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4 garlic cloves, divided
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1/2 cup (packed) fresh basil leaves
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1/4 cup mayonnaise
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5 tablespoons extra-virgin olive oil, divided
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2 anchovy fillets packed in oil, drained
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1 tablespoon fresh lemon juice
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4 cups (about 1 1/3 pound) cherry tomatoes
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1 small fennel bulb, trimmed, halved, thinly sliced
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Kosher salt and freshly ground black pepper
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1/4 cup dry white wine
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1 8-ounce bottle clam juice
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3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
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2 tablespoons chopped fresh flat-leaf parsley
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Crusty bread, sliced (for serving)
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