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Epicurious

Provencal Fish Stew with Rouille

3.5

(19)

The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 cup mayonnaise
1 garlic clove, minced
Pinch of cayenne pepper
Mediterranean bouquetgarni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
3 tablespoons olive oil
1 3/4 cups chopped fresh fennel bulb (from 1 large)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup dry white wine
1/4 teaspoon saffron threads
3 cups low-salt chicken broth
1 1/2 pounds halibut fillets, cut into 1-inch pieces
4 1-inch-thick baguette slices

Preparation

  1. Step 1

    Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)

    Step 2

    Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.

    Step 3

    Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.

TagsStewSoup/StewSauceSoupWhite WineWineAlcoholBeveragesFrenchEuropeanMediterraneanHalibutFishSeafoodFennelRoot VegetableVegetableLeekMainDinnerNut FreeGluten FreeDairy FreeEasyWeeknight MealsOne-Pot MealsSimmerWinterSpringBon Appétit
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