Summer Tomato Bouillabaisse with Basil Rouille

Ingredients

• 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)

Preparation

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