Summer Tomato Bouillabaisse with Basil Rouille

Ingredients

• 2 fillet anchovy packed in oil, drained
• 1.3 pound cherry tomatoes 
• 8 ounce bottled clam juice 
• 6 servings top sliced (for serving)
• 0.3 cup wine dry white
• 1 small fennel bulb trimmed halved thinly sliced
• 0.5 cup basil fresh packed ()
• 2 tablespoons parsley fresh chopped
• 4  garlic clove divided
• 6 servings pepper black freshly ground
• 1 tablespoon juice of lemon fresh
• 0.3 cup mayonnaise 
• 5 tablespoons olive oil extra virgin extra-virgin divided
• 3 pounds littleneck clams mixed scrubbed (such as littleneck clams, cockles, mussels)

Equipment

• bowl
• pot
• blender

Directions

1. Mince or finely grate 2 garlic cloves andtransfer to a blender.
2. Add basil, mayonnaise,3 tablespoons oil, anchovies, and lemon juice.Purée until smooth.
3. Transfer basil rouilleto a small bowl, cover, and chill.
4. Heat remaining 2 tablespoons oil in a largeheavy pot over medium-high heat.
5. Addtomatoes and fennel; season with salt andpepper and cook, stirring occasionally,until tomatoes burst, about 10 minutes.
6. Slice remaining 2 garlic cloves andadd to pot. Cook, stirring often, until garlicbecomes fragrant, about 1 minute.
7. Pourin wine and cook, stirring often, untilalmost absorbed, about 1 minute.
8. Addclam juice and 4 cups water and bring toa boil.
9. Add shellfish and cook, covered,until opened (discard any that do not open),about 3 minutes. Stir in parsley.
10. Spreadbasil rouille on bread and serve alongside.
11. Per serving: 336 calories, 21 g fat, 24 grams carbohydrates
12. Bon Appétit