Provençal Fish Stew | Recipe Cloud App

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 x 3-inch) strip of orange zest
• ¾ cup freshly squeezed orange juice (3 oranges)
• Kosher salt and freshly ground black pepper
• 1 ½ pounds fresh cod fillets, skinned and cut in 2-inch dice
• 1 ½ 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)