Provencal Fish Stew With Rouille Recipes

PROVENçAL FISH STEW

Steps:

• Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
• Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
• Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
• Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

PROVENCAL FISH SOUP WITH SAFFRON ROUILLE

Steps:

• Wash leeks .
• Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
• While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
• Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
• Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
• Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

PROVENçAL BOURRIDE (FISH STEW WITH AïOLI)

Steps:

• Put all the stock ingredients in a large pan with 2.5 litres water. Bring to a simmer and cook for 1 hour, skimming off any scum floating on the top every now and then, until fragrant. Strain the stock (discard bones and veg), then set aside. You should have 1-1.2 litres fish stock.
• Meanwhile, make the aïoli. Whizz the garlic with the 3 egg yolks, the vinegar and a large pinch of salt in a food processor for 2-3 minutes until very smooth and paler in colour. With the motor running, gradually pour in the 250ml olive oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice, if needed, and plenty more salt. Set aside.
• To make the fish stew, heat the 2 tbsp oil in a large saucepan or sauté pan with a lid. Add the onion and leek with some salt and cook over a medium heat, stirring often, for 10 minutes until softened but not coloured. Turn up the heat, pour in the 200ml white wine and bubble to reduce by two thirds. Pour in the reserved fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes until just tender. Turn the heat down, carefully add the fish fillets, then cook gently, uncovered, for 3-4 minutes until just opaque and flaking - don't move them while they're cooking or they'll break up.
• Divide the toasted baguette slices among 6 shallow soup bowls, then use a slotted spoon to remove the fish and potatoes from the broth and divide among the bowls.
• Put half the aïoli in a medium bowl, then whisk in the remaining egg yolk, followed by a cup of the hot broth. Once smooth, whisk this back into the pan of broth, off the heat. Return the pan to a very low heat and cook, stirring, without boiling, for 3-5 minutes until slightly thickened. Taste and adjust the seasoning, stir in the parsley and the extra splash of wine, then ladle the hot broth over the fish in the bowls. Serve immediately, with the extra baguette and the remaining aïoli.

PROVENCAL FISH STEW WITH ROUILLE

Steps:

• Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
• Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
• Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.