Provencal Fish Stew With Rouille
|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|
|Cayenne pepper||1⁄4 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|
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.