Barefoot Contessa Provençal Fish Stew With Sriracha Rouille

This fragrant and flavorful Barefoot Contessa Provençal Fish Stew with Sriracha Rouille is made with saffron, orange zest, fresh cod, mussels, and a zesty homemade rouille. The dish offers a hearty, aromatic blend of Mediterranean ingredients in a broth that’s both savory and citrusy. It takes about 1 hour and 10 minutes to prepare and serves 6. Serve it alongside a crisp green salad or a glass of chilled white wine for a complete coastal-inspired meal.

Barefoot Contessa Provençal Fish Stew with Sriracha Rouille Ingredients

• 6 tablespoons good olive oil
• 1½ cups chopped yellow onion (1 large)
• 1½ cups (¾-inch-diced) Holland yellow bell pepper (1 large)
• 2½ cups (½-inch-diced) fennel bulb (1 large)
• 1 teaspoon saffron threads
• Pinch of crushed red pepper flakes
• 4 oil-packed anchovies, drained and minced
• ¼ 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 × 3-inch) strip of orange zest
• ¾ cup freshly squeezed orange juice (3 oranges)
• Kosher salt and freshly ground black pepper
• 1½ pounds fresh cod fillets, skinned and cut in 2-inch dice
• 1½ pounds fresh halibut or monkfish fillets, skinned and cut in 2-inch dice
• 36 fresh mussels, scrubbed and debearded
• ¼ cup minced fresh flat-leaf parsley
• 12 large diagonal slices of French bread, toasted
• Sriracha Rouille (recipe follows)

How To Make Barefoot Contessa Provençal Fish Stew with Sriracha Rouille

1. Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium. Add the onion, bell pepper, fennel, saffron, and red pepper flakes. Cook for 15 minutes, stirring occasionally, until softened.
2. Add aromatics: Stir in anchovies and garlic. Cook for 1 minute, stirring to blend flavors.
3. Deglaze and simmer: Pour in the wine and Pernod. Bring to a boil and cook for 2 minutes.
4. Build the broth: Add seafood stock, tomatoes, orange zest, orange juice, 1 tablespoon salt, and 1½ teaspoons black pepper. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes.
5. Add fish: Discard the orange zest. Stir in cod and halibut, then simmer uncovered over higher heat for 5 minutes, just until the fish begins to flake.
6. Steam mussels: Arrange mussels on top, cover the pot, and steam for 5 minutes until they open. Discard any unopened ones.
7. Finish and serve: Gently fold in parsley. Serve hot in shallow bowls with toasted French bread spread with Sriracha Rouille.

Recipe Tips

• Use fresh seafood: The stew tastes best with high-quality, fresh fish and shellfish.
• Don’t overstir the fish: Once added, avoid stirring to keep the fish pieces intact.
• Make ahead option: You can prepare the broth in advance and refrigerate up to 24 hours.
• Toast the bread well: A sturdy, crispy slice holds the rouille and broth beautifully.
• Pernod substitute: If you don’t have Pernod, try a splash of anise-flavored liqueur or omit it.

What To Serve With Fish Stew

This fish stew is delicious with a simple green salad tossed in a lemon vinaigrette, roasted asparagus, or a bowl of herbed couscous. For drinks, pair with a chilled Sauvignon Blanc or dry rosé to highlight the Provençal flavors.

How To Store Fish Stew

Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop.
Freeze: It’s best not to freeze this dish, as the texture of the fish and mussels may suffer.

Fish Stew Nutrition Facts

• Calories: 410
• Total Fat: 15g
• Saturated Fat: 2.5g
• Carbohydrates: 22g
• Sugar: 8g
• Protein: 45g
• Sodium: 880mg

FAQs

Can I use different fish?
Yes, any firm white fish like sea bass or snapper will work well in place of cod or halibut.

What is Pernod and can I skip it?
Pernod is an anise-flavored liqueur. It adds depth but can be omitted or replaced with fennel seed or a similar liqueur.

Do I have to use saffron?
Saffron gives the stew its signature color and aroma, but you can substitute turmeric for color, though the flavor will differ.

How spicy is the Sriracha Rouille?
It adds a mild to moderate heat, depending on how much Sriracha you use. Adjust to taste.

Can I make this without shellfish?
Absolutely. You can omit the mussels and just use fish if you prefer.

Try More Recipes:

• Barefoot Contessa Herb-Roasted Fish
• Barefoot Contessa Rosemary Rack Of Lamb With Easy Tzatziki
• Barefoot Contessa Grilled New York Strip Steaks