2 tablespoons olive oil
2 cups thinly sliced onions
Freshly ground pepper
1 cup thinly sliced fennel
6 baby artichokes, trimmed and halved
Zest of one medium orange
8 cups fish stock
4 1/2 cups fresh tomatoes, peeled, seeded and chopped
1/2 pound Swiss chard, thinly sliced
1 pound baby new or red potatoes, quartered
3 pounds firm white fish, such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into 2-inch pieces.
1/2 cup finely chopped parsley
12 toasted French bread rounds (2-inch rounds and 1/4-inch thick)
Rouille, recipe follows
1 red pepper, roasted and peeled
2 cloves garlic
1 piece white bread, torn into pieces
1 egg yolk
1 tablespoon Dijon mustard
1 lemon, juiced
3/4 to 1 cup olive oil
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