Mediterranean Fish Stew with RouilleMEDITERRANEAN FISH STEW
with ROUILLE
 

    1/2 cup extra virgin olive oil 
    2 cups sliced onions 
    8 larve cloves garlic, unpeeled, chopped 
    3 cups chopped fresh tomatoes, unpeeled 
    2 cups canned Italian plum tomatoes, crushed 
    1/2 teaspoon dried thyme 
    1/4 teaspoon fennel seeds 
    3 pinches saffron threads 
    One 1"x3" piece orange peel, dried 
    2 quarts fish stock 
    Salt and freshly ground red pepper to taste
    2-1/2 pounds boneless and skinless lean fish, cut into chunks (cod, halibut, 
    sea bass, red snapper, catfish, or preferably a combination) 
    16 slices good French bread, sliced 3/4" thick, lightly toasted and brushed 
    with olive oil 
    1-1/2 cups rouille 
    1 cup fresh chopped parsley 
    1-1/2 cups freshly grated Parmesan or hard Jack cheese (optional) 
  To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the 
  onions, and sauté for 8-10 minutes, stirring frequently, until tender but not 
  browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. 
  Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, 
  for 45 minutes. Remove the orange peel.
  Bring the soup base to a boil, then fold in the fish. Bring back to the boil, 
  then reduce heat and simmer for 2-3 minutes until the fish are barely opaque 
  and lightly springy to the touch. Correct seasoning.
  To serve, place 2 rounds of French bread in each large soup bowl, top with a 
  spoonful of the rouille, ladle on the fish, then the soup, and garnish with a 
  sprinkling of parsley. Optionally top with grated cheese.
   

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