Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Provençal Fish Stew
Ingredients
- 6 tablespoons good olive oil
- 1½ cups chopped yellow onion (1 large)
- 1½ cups (¾-inch-diced) Holland yellow bell pepper (1 large)
- 2½ cups (½-inch-diced) fennel bulb (1 large)
- 1 teaspoon saffron threads
- Pinch of crushed red pepper flakes
- 4 oil-packed anchovies, drained and minced
- ¼ cup minced garlic (8 large cloves)
- 1 cup dry white wine
- 2 tablespoons Pernod
- 3 cups good seafood stock
- 1 (28-ounce) can diced tomatoes, such as San Marzano
- 1 (1 x 3-inch) strip of orange zest
- ¾ cup freshly squeezed orange juice (3 oranges)
- Kosher salt and freshly ground black pepper
- 1 ½ pounds fresh cod fillets, skinned and cut in 2-inch dice
- 1 ½ pounds fresh halibut or monkfish fillets, skinned and cut in 2-inch dice
- 36 fresh mussels, scrubbed and debearded
- ¼ cup minced fresh flat-leaf parsley
- 12 large diagonal slices of French bread, toasted
- Sriracha Rouille (recipe follows)
Chrome Extension
