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Provencal Fish Stew With Rouille

creative.chef's picture
Ingredients
  Olive oil 2 Teaspoon
  Spanish onion 1 , chopped
  Celery stalks 2 , diced
  Fennel bulb 1⁄2 , diced
  Garlic 4 Clove (20 gm), finely chopped / pressed
  Crushed red pepper flakes 1⁄4 Teaspoon
  Dried thyme 2 Teaspoon
  Bay leaf 1
  Cayenne pepper 1⁄4 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Canned whole tomatoes 28 Ounce, chopped (1 Can, Including Liquid)
  Fish stock 4 Cup (64 tbs)
  White wine 1 Cup (16 tbs)
  Orzo 3⁄4 Cup (12 tbs)
  Cod 1⁄2 Pound, cut into 1 inch / bite size cubes
  Halibut 1⁄2 Pound, cut into 1 inch / bite size cubes
Directions

1. Heat a medium-sized skillet or pot over a medium flame and add olive oil. When the oil is hot, add the onion, celery, and fennel. Stir occasionally until the onion is golden, about 10 minutes.
2. Mix in the garlic, herbs, and spices, and cook for 5 minutes. Add the tomatoes, fish stock, and wine. Stir, then cook over medium-low heat for 20-25 minutes
3. Increase heat to high and bring the mixture to a boil. Add the orzo and stir. Reduce the heat to medium and cook for about 5 minutes.
4. Reduce heat to low, add cod and halibut, and cook until the fish is done, about 7-10 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Fish

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