-
1
** (remove fins, skin, etc.
-
2
and all traces of blood)
-
3
*** peeled, cored, seeded and chopped.
-
4
**** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.
-
5
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you.
-
6
Save the bones.
-
7
Cut the fish into 1-in (2.5-cm) chunks.
-
8
Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.
-
9
Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes.
-
10
Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes.
-
11
Add the water and 1 cup of the wine and bring to a boil.
-
12
Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones.
-
13
Remove from the heat.
-
14
Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with cheesecloth.
-
15
Discard the residue in the strainer.
-
16
Taste the stock for seasoning.
-
17
If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.
-
18
Add the clams and simmer until they just begin to open.
-
19
Add the fish and the remaining wine and cook at a rolling boil for 10 minutes.
-
20
Add the saffron threads and continue to cook for another 5 minutes.
-
21
Taste and season with Pernod, salt and pepper.
-
22
Pour into warmed individual bowls.
-
23
Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic.
-
24
Top the slices of bread with plenty of rouille and float them in the bowls of soup.
-
25
Serve immediately.
