Provençal Fish Stew with Rouille

Name: Provençal Fish Stew with Rouille
Yield: 4 Servings
Ingredients: 1/4 cup mayonnaise; 1 garlic clove, minced; Pinch of cayenne pepper; Mediterranean bouquet garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel); 3 tablespoons olive oil; 1 3/4 cups chopped fresh fennel bulb (from 1 large); 1 cup thinly sliced leek (white and pale green parts only); 1/2 cup dry white wine; 1/4 teaspoon saffron threads; 3 cups low-salt chicken broth; 1 1/2 pounds halibut fillets, cut into 1-inch pieces; 4 1-inch-thick baguette slices

By Tori Ritchie

December 14, 2008

Recipe notes