Provencal Fish Stew with Rouille Recipe

Name: Provencal Fish Stew with Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Mix mayonnaise, garlic, and cayenne in small bowl.
2
Cover and chill rouille.
3
(Can be prepared 1 day ahead.)
4
Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth.
5
Gather cheesecloth and tie securely.
6
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
7
Add fennel bulb and leek and saute until soft, about 8 minutes.
8
Add wine and saffron; bring to boil.
9
Add broth and bouquet garni; return to boil.
10
Cover, reduce heat to medium-low, and simmer 45 minutes.
11
Add fish and simmer until opaque in center, about 5 minutes.
12
Meanwhile, preheat oven to 375F.
13
Brush baguette slices with remaining 1 tablespoon oil.
14
Arrange on baking sheet.
15
Bake until golden brown, about 8 minutes.
16
Spread rouille on toasts.
17
Ladle stew into wide soup bowls, top with toasts, and serve.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Provencal Fish Stew with Rouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Fish Stew with Rouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions