Vegetable Fish Soup With Rouille

Name: Vegetable Fish Soup With Rouille
Ingredients: 1 large onion, cut into wedges; 1 package (32 ounces) reduced-sodium vegetable broth; 2 tablespoons frozen orange juice concentrate; 4 small red potatoes, washed and quartered (about 1 pound); 1 package (9 ounces) frozen artichoke hearts, thawed; 1 pound firm fish such as cod, scrod, pollock, snapper, or turbot, cut into 1 1/2 pieces; 3/4 cup swiss chard, cut into 1 pieces; 2 roasted red peppers, drained and patted dry; 1 clove garlic; 1/2 teaspoon dijon mustard; 2 tablespoons olive oil; 1/4 teaspoon hot-pepper sauce