Fish Soup Provençale

Ingredients

• 8 ounces baking potato cubed peeled
• 1  bay leaf 
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes whole italian-style undrained chopped canned
• 0.3 teaspoon pepper red crushed
• 0.3 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 0.1 teaspoon fennel seeds 
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 1 cup bell pepper green chopped
• 1 pound grouper fillets white firm cut into 1-inch pieces
• 0.3 cup half-and-half 
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 teaspoon orange rind grated
• 0.8 cup bell pepper red chopped
• 0.8 teaspoon salt 
• 1.5 cups water 

Equipment

• pot

Directions

1. Heat oil in a stockpot over medium-high heat.
2. Add onion, bell peppers, and garlic; saute 5 minutes.
3. Add crushed red pepper and next 5 ingredients (crushed red pepper through bay leaf), and bring to a boil.
4. Add potato; cover and cook 10 minutes, stirring occasionally.
5. Add water and wine; bring to a boil, and cook 5 minutes.
6. Add fish and parsley; bring to a boil. Cover and cook 2 minutes or until fish is done.
7. Remove from heat; discard bay leaf. Stir in half-and-half, salt, and black pepper.