The heady aroma of turmeric adds a layer of complexity to this classic fish stew from the Southern coast of France.  Don’t forget to serve it with a hot, crusty loaf of bread for mopping up the ambrosial juices.

Cayenne Pepper, Crushed Red Pepper Flakes, Thyme Ground, Turmeric Ground, Bay Leaves

1 tablespoon olive oil
4 garlic cloves, finely chopped or pressed
1 Spanish onion, chopped
2 celery stalks, diced
1/2 fennel bulb, diced
1/4 teaspoon crushed red pepper flakes
2 teaspoons thyme ground
1 bay leaf
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric ground
1 28 ounce can diced tomatoes, including liquid
4 cups light fish broth
1 cup white wine
3/4 cup orzo
1/2 pound cod, cubed
1/2 pound halibut, cubed

Place a large skillet over medium heat and when it is hot, add the oil.  Add the garlic, onion, celery and fennel and cook until the onion is golden, about 10 minutes.  

Add the herbs and spices and cook 5 minutes.  Add the tomatoes, fish broth and wine, lower the heat to low and cook 25 minutes.  

Raise the heat to high and bring the mixture to a low boil.  Add the orzo, let return to a boil and then reduce heat to medium and cook 5 minutes.  Lower the heat to low, add the cod and halibut and cook until the fish is done, about 7- 10 minutes. 

Yield: 4
Level of Difficulty: 3
Time: 1 hour 15 minutes