Bourride

• 2 tablespoons olive oil
• 2 cups white wine
• 8 to 10 cups fish broth or water
• Sea salt and pepper to taste
• Peel of 1 orange
• Pinch of saffron
• 1 large onion, peeled and diced
• 3 cloves garlic, minced
• 1 leek, cleaned and chopped
• 1 fennel bulb, diced
• 1 teaspoon anise seeds
• 4 tomatoes, peeled and diced, or one 15-ounce can tomatoes
• 2 carrots, peeled and diced
• A few branches fresh thyme
• 1 sprig fresh parsley, plus 1 cup diced parsley
• 2 pounds potatoes, peeled and cut into 1-inch chunks
• 4 pounds mixed fish fillets, such as mahimahi, bluefish, striped bass, sea bream, or codfish, cut in big chunks
• 1 baguette
• Rouille (see page 63)

1. Put the olive oil, the wine, 8 cups of fish broth or water, salt, pepper, the orange peel, saffron, onion, garlic, leek, fennel, anise seeds, tomatoes, carrots, thyme, and parsley sprig in a 6-quart casserole, and bring to a boil.
2. Simmer for about 15 minutes.
3. Add the potatoes, and cook for about 10 minutes, or until they are almost done.
4. Then add the fish in two batches, starting with firmer fish and waiting about a minute to put in the next batch.
5. Simmer, covered, for 5 to 7 minutes, until done, adding more broth if necessary.
6. Fish out the orange peel, the thyme, and the parsley; use a knife to slice the fish carefully, adjust seasonings with salt and pepper; and sprinkle on the diced parsley.
7. Serve immediately in one big bowl with some of the broth.
8. Place the fish and ladle the broth on top.
9. Slice the baguette into small rounds, toast, and serve with a teaspoon or so of rouille on top.
10. Serve the remainder of the baguette and the rouille on the side.

olive oil, white wine, fish broth, salt, orange, saffron, onion, garlic, fennel bulb, anise seeds, tomatoes, carrots, thyme, parsley, potatoes, mixed fish, baguette, rouille

Taken from www.epicurious.com/recipes/food/views/bourride-373991 (may not work)