Provencal Fish Stew with Rouille

• 1/4 cup mayonnaise
• 1 garlic clove, minced
• Pinch of cayenne pepper
• Mediterranean bouquetgarni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
• 3 tablespoons olive oil
• 1 3/4 cups chopped fresh fennel bulb (from 1 large)
• 1 cup thinly sliced leek (white and pale green parts only)
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads
• 3 cups low-salt chicken broth
• 1 1/2 pounds halibut fillets, cut into 1-inch pieces
• 4 1-inch-thick baguette slices

1. Mix mayonnaise, garlic, and cayenne in small bowl.
2. Cover and chill rouille.
3. (Can be prepared 1 day ahead.)
4. Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth.
5. Gather cheesecloth and tie securely.
6. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
7. Add fennel bulb and leek and saute until soft, about 8 minutes.
8. Add wine and saffron; bring to boil.
9. Add broth and bouquet garni; return to boil.
10. Cover, reduce heat to medium-low, and simmer 45 minutes.
11. Add fish and simmer until opaque in center, about 5 minutes.
12. Meanwhile, preheat oven to 375F.
13. Brush baguette slices with remaining 1 tablespoon oil.
14. Arrange on baking sheet.
15. Bake until golden brown, about 8 minutes.
16. Spread rouille on toasts.
17. Ladle stew into wide soup bowls, top with toasts, and serve.

mayonnaise, garlic, cayenne pepper, mediterranean bouquetgarni, olive oil, fresh fennel bulb, white wine, saffron threads, lowsalt

Taken from www.epicurious.com/recipes/food/views/provencal-fish-stew-with-rouille-107699 (may not work)