Name: Rustic French Fish Stew with Garlic Rouille Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 medium fennel bulb, cored and thinly sliced; 1 medium yellow onion, chopped; 5 garlic cloves, divided (3 minced, 2 finely grated); 1 pinch saffron threads; 1 strip orange zest (about 2 inches long); 1 can (14 ounces) crushed tomatoes; 3 cups high-quality fish stock; 1.5 pounds firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks; 1/2 cup mayonnaise; 1 tablespoon fresh lemon juice; 1/2 teaspoon smoked paprika; 1 pinch cayenne pepper; 1 French baguette, sliced and toasted; Salt and freshly cracked black pepper to taste

This rustic French fish stew with rouille is a comforting seafood dinner ready in just 40 minutes. Infused with saffron, fennel, and orange zest, the rich tomato broth perfectly complements tender white fish. It is traditionally served with toasted baguette slices slathered in a spicy, garlicky rouille.

Instructions

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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced fennel and chopped onion, cooking until they soften and turn translucent, about 6 to 8 minutes.

Stir in the 3 minced garlic cloves, saffron threads, and orange zest, cooking for 1 minute until highly fragrant. Pour in the crushed tomatoes and fish stock, stirring well to scrape up any browned bits from the bottom of the pot.

Bring the tomato broth to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the complex Mediterranean flavors to meld together beautifully.

While the broth simmers, prepare the rouille by whisking the mayonnaise, 2 finely grated garlic cloves, lemon juice, smoked paprika, and cayenne pepper in a small bowl until smooth, creamy, and pale orange.

Season the simmering broth with salt and black pepper to taste. Gently submerge the white fish chunks into the liquid, cover, and cook until the fish is opaque and flakes easily with a fork, about 5 to 7 minutes.

Ladle the hot fish stew into shallow bowls and serve immediately alongside the toasted baguette slices generously spread with the prepared garlic rouille.