This fish stew (MAFC II 50) is all sunny and Midi. It reminds me of Uzès, where I spent a lovely lunch before biking down to Pont du Gard.
I used flounder last time I made this (pictured). But snapper or sea bass or catfish or mahi mahi or a range of other fish will do fine, or a combination. Shellfish is great too, and cooks even faster.
1 to 1.5 pounds of fish fillets (firm-fleshed) in pieces no more that 1/2 inch think
1/2 cup dry white wine or vermouth
1/2 cup clam juice
1/2 cup vegetable stock (best quality)
1 cup aioli mayonnaise with red pepper (see the blog post on aioli light)
1 teaspoon herbs de Provence or chopped fresh herbs
1 bay leaf
(optional) 1 tablespoon Pernod or other anise-flavored liqueur
(optional) herbs or green onions for garnish
(optional) Nice olives for garnish
- Over the highest heat, bring the wine, clam juice, aioli, and stock to a boil in a large skillet or saucepan.
- Cut up the fish and add it to the pan along with the other herbs and bay leaf.
- Reduce heat and simmer, covered, until the fish is just cooked through (about 4 minutes).
- Add the optional Pernod. Mince the optional green onions or herbs or olives for garnish.
- Serve in a soup bowl with a slice or two of crusty French bread in the bottom. Garnish with chopped basil (a chiffonade, as in the picture).