Fish stew with fennel and zucchini in tomatoes and white wine alongside a yellow pepper sauce (photo: Alon Mesika)
I really like this fish bowl because of its simplicity and also because of its versatility.
It can be a first course, a main course, a soup, a stew, both festive and everyday.
It's great on its own, but it will go great with rice or pasta, and will only get better after a day or two in the fridge.
Such casserole dishes are common in European coastal cuisines such as the French and Italian Riviera, and combine distinct Mediterranean elements of olive oil, ripe tomatoes, local vegetables such as fennel and zucchini, along with the pleasant warmth of hot pepper and the stimulating acidity of dry white wine.
It can be easily adjusted and upgraded according to the type and variety of seasonal fish and vegetables we add to it, but it is simply excellent even in its basic version.
This time I chose to add a unique sauce to the side of the dish - Roy yellow peppers - which is another bonus recipe.
Simple but diverse.
Fish fry (Photo: Alon Mesika)
Roy yellow peppers
Roy (in French: Rouille, rust) is a great sauce and those of you who haven't gotten to know it yet, I envy you, because it's a great culinary discovery.
It is known as the classic side dish for Boiabze - Provence's most famous fish soup.
It can be said to be a type of mayonnaise, or rather an emulsion, enriched with bread and saffron, which gives it its iconic golden color.
Not all of us have saffron in our pantry and we won't always rush especially to look for and buy, what's more, saffron is the most expensive spice on earth.
So the purists will forgive me, but I replaced the classic saffron with simple yellow peppers and precisely those that have seen better and fresher days will be perfect for the purpose.
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Roy yellow peppers of Yogev Yeros.
Excellent with any fish and also as a dip for vegetables or on bread (Photo: Alon Mesika)
This is a sauce that, after you prepare it once, you will discover that it is excellent with any fish, in any way of preparation, and also as a dip for vegetables or just spread on rustic bread.
Provencal fish casserole with yellow pepper sauce
Ingredients
For the fish and vegetable casserole:
500 grams of white fish fillet, cut into pieces of about 80 grams
5 tablespoons of olive oil
½ teaspoon of ground pepper
1 beautiful fresh fennel, halved lengthwise and sliced
2 garlic cloves peeled and thinly sliced
2 firm zucchini, roughly chopped
1 tablespoon tomato paste (or tomato paste)
¼ dry white custard
1 can of canned chopped or crushed tomatoes (400 grams)
1 finely chopped parsley
Salt
For Roy sauce and yellow peppers:
3 yellow peppers
4 slices of white bread (not fresh), without crust, soaked in ice water and squeezed well
1 clove of garlic
A little ground pepper
1 egg yolk
1 tablespoon white wine vinegar
¼ cup canola oil
¼ cup olive oil
Salt
For the conversion table click here >
Preparation
How do you make Provencal fish sauce?
1
The fish stew:
salt the pieces of fish well.
Heat a wide and heavy pot, add 2-3 tablespoons of olive oil and then the pieces of fish.
Sear well on both sides, about a minute on each side, until nicely golden.
Drain the pieces of fish and set aside.
2 Pour more olive oil into the pot and then add the Shatta pepper, fennel slices and garlic.
Salt a little and cook for about 2 minutes, over medium heat.
3 Add the zucchini and mix, cook for another 2 minutes.
4 Add the tomato concentrate and cook everything together for about another minute over a medium-high flame.
5 Pour the white wine and scrape the bottom of the pot with a wooden spoon.
Add the can of canned tomatoes, bring to a boil and cook partially covered for about 10 minutes.
6 Return the pieces of fish to the pot, cover and cook for another 10 minutes on low heat.
Sprinkle chopped parsley on top and serve in the center of the table, next to roasted yellow peppers.
7
Roy yellow peppers:
cut the peppers into rough cubes, heat a wide pan with a little olive oil and gently roast the pepper cubes in the pan until softened, about 10 minutes, stirring occasionally.
8 Transfer the peppers to a food processor along with the rest of the ingredients, except for the oils.
Grind to obtain a smooth puree.
Gradually add the oils, to obtain a thick cream, salt and cool until use.
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