In a large saucepan
or Dutch oven
, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 minutes. Add the fennel
. Season with salt and pepper. Continue to saute for 4 minutes. Add the artichokes
, orange zest
and fish stock. Bring to a boil, reduce to a simmer
and cook for 20 minutes. Add the tomatoes
, Swiss chard
. Simmer for 10 minutes.
Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 minutes, or until the fish is flaky
. Stir in the parsley.
To serve, lay a couple of the croutons in the center of each serving bowl. Ladle the soup
over the croutons. Drizzle
the Rouille over each serving. Serve immediately.