Provencal-style fish stew

This French-inspired stew is so intensely flavorful, it's hard to believe it's made mostly from canned goods. You can also use frozen chopped onions to streamline the process even more. If you can't find fresh basil, simply substitute 2 tablespoons of fresh, flat-leaf parsley in its place. Rouille sauce, a garlicky condiment that tops French bouillabaisse, is a delicious yet optional topping for this stew. For a quick version, blend together 1 slice of French bread (torn into pieces), 1 garlic clove, 2 roasted red peppers (from a water-packed jar), 1/8 teaspoon cayenne, and 1 tablespoon chicken broth (or enough to make a sauce). Add a dollop to each bowl of stew before serving.