Provencal Vegetable and Fish Stew

Ingredients

• 1.5 lbs Firm white fish fillets (cod or halibut), cut into chunks
• 2 cups Large leeks, white and light green parts only, sliced
• 1 large Red bell pepper, diced
• 4 cloves Garlic cloves, minced
• 28 oz Crushed tomatoes
• 0.5 cup Dry white wine (Sauvignon Blanc)
• 2 cups Fish stock or clam juice
• 3 tbsp Extra virgin olive oil
• 1 tsp Herbes de Provence
• 1 pinch Saffron threads(optional)
• 0.25 cup Fresh parsley, chopped
• 1 tsp Orange zest

Instructions

1. 1

   Heat the olive oil in a large Dutch oven over medium heat.

2. 2

   Add the sliced leeks and red bell pepper, sautéing for 8-10 minutes until softened but not browned.

3. 3

   Stir in the minced garlic and Herbes de Provence, cooking for 1 minute until fragrant.

4. 4

   Deglaze the pot with white wine, scraping up any bits from the bottom, and simmer until the liquid is reduced by half.

5. 5

   Pour in the crushed tomatoes, fish stock, saffron, and orange zest; bring to a gentle boil, then reduce heat and simmer for 15 minutes.

6. 6

   Season the fish chunks with salt and pepper, then gently nestle them into the simmering liquid.

7. 7

   Cover the pot and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

8. 8

   Garnish with fresh parsley and serve immediately with crusty bread and a dollop of rouille.