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Summer Tomato Bouillabaisse with Basil Rouille

['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)']

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.
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.
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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