Traditional recipes

Provençal Fish Stew with Rouille

Provençal Fish Stew with Rouille

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  • Mediterranean bouquet garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
  • 1 3/4 cups chopped fresh fennel bulb (from 1 large)
  • 1 cup thinly sliced leek (white and pale green parts only)
  • 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

Recipe Preparation

  • Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. DO AHEAD Can be prepared 1 day ahead.

  • 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.

  • 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.

Reviews Section

Watch the video: Bouillabaisse. Everyday Gourmet S6 E35


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