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.

No additional tips available.

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

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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.

Provencal Fish Stew with Rouille

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