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Summer Tomato Bouillabaisse with Basil Rouille

Summer Tomato Bouillabaisse with Basil Rouille Recipe

  • 4 garlic cloves, divided
  • 1/2 cup (packed) fresh basil leaves
  • 1/4 cup mayonnaise
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 anchovy fillets packed in oil, drained
  • 1 tablespoon fresh lemon juice
  • 4 cups (about 1 1/3 pound) cherry tomatoes
  • 1 small fennel bulb, trimmed, halved, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 8-ounce bottle clam juice
  • 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crusty bread, sliced (for serving)
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