Serve with rice or bread.
Provencal Fish Stew with Red Pepper Rouille
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 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
Instructions
- 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.
- Add garlic, herbs and spices and cook for 5 minutes. Add tomatoes, fish broth and wine and cook for 20- 25 minutes.
- 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.
- 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.