MEDITERRANEAN FISH STEW
with ROUILLE

1/4c extra virgin olive oil
1 c sliced onions
4 cloves garlic, unpeeled, chopped
1 1/2c chopped fresh tomatoes, unpeeled
1 cup canned Italian plum tomatoes, crushed
1/4tsp dried thyme
1/8tsp fennel seeds
1 pinch saffron threads
One 1"x1" piece orange peel
1 quart fish stock
to taste Salt
to taste ground red pepper
3 (6 oz) cod, fillets (or halibut, sea bass, or red snapper)
8 slices French bread, sliced 3/4" thick, lightly toasted and brushed with olive oil
1/2c rouille
1/2c fresh chopped parsley
1/2c freshly grated Parmesan (Optional)

To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the onions, and sauté for 8-10 minutes, stirring frequently, until tender but not browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, for 45 minutes. Remove the orange peel. Bring the soup base to a boil, then fold in the fish. Bring back to the boil, then reduce heat and simmer for 2-3 minutes until the fish are barely opaque and lightly springy to the touch. Correct seasoning. To serve, place 2 rounds of French bread in each large soup bowl, top with a spoonful of the rouille, ladle on the fish, then the soup, and garnish with a sprinkling of parsley. Optionally top with grated cheese.