Summer Tomato Bouillabaisse With Basil Rouille

Summer Tomato Bouillabaisse With Basil Rouille
Adapted from Bon Appétit
4 Cloves garlic, divided
1/2 Cup packed fresh basil leaves
1/4 Cup mayonnaise
5 TBS EVOO, divided
2 Anchovy fillets
1 TBS lemon juice
4 Cups cherry tomatoes
1 Small fennel bulb, trimmed, halved and sliced thin (fronds reserved)
Salt and pepper
1 TBS crushed red pepper flakes
1/4 Cup dry white wine
1 8-OZ bottle of clam juice
3 LBS mixed shellfish (I used littleneck clams and mussels), scrubbed
2 TBS parsley
1 TBS fennel fronds
Crusty bread for serving

Cancel that flight!  You won't need to travel far for a taste of the South of France.  I love getting recommendations for recipes, so when a co-worker told me this bouillabaisse was easy to prepare and delicious, I had to try this twist on a classic.  if you've never cooked with shellfish before, then this is a perfect recipe to start with since it is ridiculously simple.  The basil rouille is traditionally served with fish and fish stews, but I'll definitely be making it again for sandwiches and salads.

Combine 2 cloves of minced garlic, basil, mayo, 3 TBS of oil, anchovies and lemon in a food processor or blender.  Blend until smooth.  Set aside.

Heat the remaining 2 TBS of oil in a dutch oven or large pot.  Add the cherry tomatoes and fennel, season with salt and pepper and sauté for 10 minutes, or until tomatoes burst.  Add the remaining 2 garlic cloves, thinly sliced, and sauté for 1 minute more.  Add the wine, clam juice and 2 cups of water.  Bring to a boil then add the cleaned shellfish.  Cook until the shellfish open (3-5 minutes).  Discard any that do not open.  Stir in the parsley and fennel fronds.  Serve with the bread and rouille.