Summer Tomato Bouillabaisse with Basil Rouille

  • 8 baby eggplant
  • 2 Tbsp olive oil
  • 1 tsp Wild Fennel Pollen (optional)
  • 1 tsp kosher or sea salt
  • 1 tsp freshly ground pepper
  • to serve:
  • 1/3 cup ricotta cheese
  • 2 Tbsp extra virgin olive oil
  • Freshly ground pepper
  • Kosher or sea salt to taste

Step 1
Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
Step 2
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
Step 3
Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.
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