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Fish Stew Provençal with Red Pepper Rouille
The cooking of Provence is heady with garlic, herbs, tomatoes, and oranges. This stew uses all of them and more and crowned with the classic red pepper-tinged garlic mayonnaise known as rouille. Serve as a main course with a crusty loaf of bread and a chilled bottle of white or rose wine from Provence.
    Rouille:
  • 1 large red bell pepper, cut lengthwise into flat panels
  • 1/3 cup reduced-fat mayonnaise
  • 1/8 teaspoon cayenne pepper
  • 1 garlic clove, peeled

    Fish Stew:
  • 1 tablespoon olive oil, preferably extra-virgin
  • 2 large red bell peppers, thinly sliced
  • 1-1/2 cups thinly sliced fennel or celery
  • 1 large onion, sliced
  • 1 large carrot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 bay leaves, preferably imported
  • One 2-inch length of orange zest
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth, canned or homemade
  • 1-3/4 pounds tomatoes, coarsely chopped
  • 1 pound thick scrod or other firm-fleshed white fish fillets, cut into 1-inch pieces
  • 2 tablespoons orange juice

1. To make the rouille: Preheat broiler. Place bell pepper pieces, skin-side up, in a single layer in a small baking pan and broil about 4 inches from heat for 10 minutes, turning once, until lightly charred and tender. Remove from heat; let cool, then peel off skin.

2. In food processor or blender, combine roasted pepper, mayonnaise and cayenne. With machine running, drop in whole garlic clove and process mixture to a smooth puree. Transfer to small bowl and refrigerate until serving time.

3. To make the fish stew: In Dutch oven or flameproof casserole, heat oil over medium-high heat. Stir in bell peppers, fennel, onion, carrot, garlic, bay leaves, orange zest, black pepper, thyme, fennel seed and salt. Saute until vegetables start to soften, 2 to 3 minutes.

4. Stir 1/4 cup of chicken broth into vegetables. Reduce heat to medium-low; cover and simmer, stirring occasionally, until vegetables are tender, about 8 minutes.

5. Add tomatoes to saucepan, increase heat to high and bring to a boil. Reduce heat to medium-high, stir in remaining 1/4 cup broth and cook, stirring and pressing down on tomatoes occasionally, until tomatoes cook down and make a sauce, 8 to 10 minutes.

6. Reduce heat so liquid is simmering gently, then stir in fish. Cover and cook until fish just flakes when tested with a fork, 3 to 5 minutes. Stir in orange juice and remove from heat. Ladle soup into soup bowls and top with some of rouille.


Nutritional Information
Per serving: 293 calories, 11g total fat, 2.1g saturated fat, 3g monounsaturated fat, 4.9g polyunsaturated fat, 6g dietary fiber, 25g protein, 27g carbohydrate, 55mg cholesterol, 94mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, vitamin C.



Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
65