Provencal Fish Stew with Red Pepper Rouille

Serve with rice or bread.

Provencal Fish Stew with Red Pepper Rouille
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • ½ fennel bulb, diced
  • 4 garlic cloves, finely chopped or pressed
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon tumeric
  • 1 28 ounce can whole tomatoes, chopped, including liquid
  • 4 cups light fish broth
  • 1 cup white wine
  • ¾ cup orzo
  • ½ pound cod, cubed
  • ½ pound halibut, cubed
  • ***Rouille***
  • 3 - 4 garlic cloves
  • 1 small red bell pepper
  • ½ teaspoon cayenne pepper
  • 2 tablespoons warm water
  • 1 egg yolk
  • 4 tablespoons olive oil
  1. Heat a large skillet over a medium flame and add olive oil. When the oil is hot, add onion, celery and fennel and cook until the onion is golden, about 10 minutes.
  2. Add garlic, herbs and spices and cook for 5 minutes. Add tomatoes, fish broth and wine and cook for 20- 25 minutes.
  3. Increase heat to high and bring the mixture to a boil. Add orzo, reduce heat to medium and cook for about 5 minutes. Reduce heat to low, add cod and halibut and cook until the fish is done, about 7- 10 minutes.
  4. To make the rouille, place the garlic, bell pepper, cayenne, water and egg yolk in a blender or the bowl of a food processor fitted with a steel blade and process until smooth. While the machine is running, gradually add the olive oil. Serve a dollop of rouille on each bowl of stew.