Ina Garten Provençal Fish Stew with Sriracha Rouille

Ina Garten Provençal fish stew with Sriracha rouille is a brothy seafood stew with cod, halibut, mussels and saffron that comes together in 1 hour 10 minutes. Save this make-ahead dinner party recipe for Christmas Eve, Sunday dinner or a cozy winter weeknight dinner, because the stock can be made a day early.

Cook the vegetables slowly for the full 15 minutes before anything else goes in, because that gentle start builds the sweet, saffron-scented base of the stew. Rush it and the broth tastes thin and sharp instead of rich.

Ina Garten loves bouillabaisse but finds it takes too long to prepare, so this simplified version keeps all the Provençal flavor and drops the stress. Her Make It Ahead (2014) take adds orange zest, orange juice and a splash of Pernod to the broth, which gives it that classic southern French perfume.

Source: Make It Ahead (2014)

Ina Garten Provençal Fish Stew with Sriracha Rouille

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

560

kcal

A saffron and tomato broth turns silky with fennel, orange and anchovy, then gently poaches chunks of white fish and mussels. Toasted bread spread with spicy rouille goes on the side to stir into each bowl.

Ingredients

• 6 tablespoons good olive oil
  

• 1 1/2 cups chopped yellow onion (1 large)
  

• 1 1/2 cups (3/4-inch-diced) Holland yellow bell pepper (1 large)
  

• 2 1/2 cups (1/2-inch-diced) fennel bulb (1 large)
  

• 1 teaspoon saffron threads
  

• Pinch of crushed red pepper flakes
  

• 4 oil-packed anchovies, drained and minced
  

• 1/4 cup minced garlic (8 large cloves)
  

• 1 cup dry white wine
  

• 2 tablespoons Pernod
  

• 3 cups good seafood stock
  

• 1 (28-ounce) can diced tomatoes, such as San Marzano
  

• 1 (1 x 3-inch) strip of orange zest
  

• 3/4 cup freshly squeezed orange juice (3 oranges)
  

• Kosher salt and freshly ground black pepper
  

• 1 1/2 pounds fresh cod fillets, skinned and cut in 2-inch dice
  

• 1 1/2 pounds fresh halibut or monkfish fillets, skinned and cut in 2-inch dice
  

• 36 fresh mussels, scrubbed and debearded
  

• 1/4 cup minced fresh flat-leaf parsley
  

• 12 large diagonal slices of French bread, toasted
  

• Sriracha Rouille (recipe follows)
  

Directions

• Cook the vegetables: Heat 6 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 1/2 cups chopped yellow onion, 1 1/2 cups diced yellow bell pepper, 2 1/2 cups diced fennel, 1 teaspoon saffron threads and a pinch of crushed red pepper flakes, then cook for 15 minutes, stirring now and then, until tender.
• Add garlic and wine: Stir in 4 minced anchovies and 1/4 cup minced garlic and cook for 1 minute. Then pour in 1 cup dry white wine and 2 tablespoons Pernod, bring to a boil and cook for 2 minutes.
• Simmer the broth: Add 3 cups seafood stock, one 28-ounce can diced tomatoes, a 1 x 3-inch strip of orange zest and 3/4 cup orange juice. Season with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper, bring to a boil, then lower the heat and simmer uncovered for 25 minutes, stirring now and then.
• Poach the fish: Discard the orange zest and stir in 1 1/2 pounds cod and 1 1/2 pounds halibut, both cut in 2-inch dice. Raise the heat and simmer uncovered for 5 minutes until the fish just begins to flake, and don't stir from now on or the fish will break up.
• Steam the mussels: Place 36 scrubbed and debearded mussels on top, cover and simmer for 5 minutes until they just open. Discard any that stay closed.
• Finish and serve: Gently fold in 1/4 cup minced parsley. Then ladle the stew hot into large shallow bowls and serve each with 2 slices of toasted French bread spread generously with Sriracha rouille.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Nordic Ware half sheet pan, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this fish stew ahead of time?

Yes, and that's the whole point of this recipe. Prepare the broth up to the fish stage, let it cool, and keep it in the fridge for up to 24 hours. When you're ready to eat, reheat it, add the fish and mussels, and finish cooking.

What fish can I use instead of cod and halibut?

Monkfish works in place of halibut, and any firm white fish will hold up in the broth. Skip delicate fish like sole, because it falls apart as soon as it hits the simmering stock.

Can I swap the Pernod?

Another anise liqueur like Ricard or pastis gives the same licorice note. If you don't have any, leave it out and the stew will still taste good, just a little less Provençal.

How do I store leftovers?

Seafood is best the day it's cooked, so I'd make only what you'll eat. If you have extra, keep it in the fridge for a day and reheat gently, since the fish turns rubbery quickly.

What's the most common mistake with fish stew?

Stirring after the fish goes in. The pieces are tender and break apart easily, so once you add them, leave the pot alone until the mussels open.