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Provençale Fish Stew


  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • Pinch of cayenne pepper
  • O&CO. Bouquet Garni
  • 3 tbsp. O&CO. floral olive oil
  • 1 3/4 cups chopped fresh fennel
  • 1 cup thinly sliced leek
  • 1/2 cup dry white wine
  • 1/4 tsp. O&CO. Saffron
  • 3 cups low-salt chicken broth
  • 1 1/2 pounds halibut fillets, cut into 1-inch pieces
  • O&CO. Mini-Crostini with Olive Oil


  1. Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill.
  2. Heat 2 tbsp oil in heavy large pot over medium-high heat. Add fennel and leek; sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes.
  3. Add fish and simmer gently until the fish is opaque in center, about 5 minutes.
  4. Spread chilled mayonnaise on Mini-Crostini. Ladle stew into wide soup bowls, top with toasts, and serve.