Seafood
Authentic Fish Stew with Rouille
Learn how to prepare Authentic Fish Stew with Rouille with this simple recipe. Perfect for Seafood and ideal for France lovers....
⏱️
7 Min Prep
🔥
31 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 6 large Prawns
- 3 tbs Olive Oil
- 150ml Dry White Wine
- 200ml Fish Stock
- 1 small finely diced Fennel
- 1 small finely diced Onion
- 3 cloves Chopped Garlic
- 1 large Potatoes
- 1 Orange
- 1 Star Anise
- 1 Bay Leaf
- 1 1/2 tsp Harissa Spice
- 2 tbs Tomato Puree
- 400g Chopped Tomatoes
- Handful Mussels
- 200g White Fish
- 2 Thyme
- to serve Bread
Instructions
1
Twist the heads from the prawns, then skin away the legs and shells, but leave the tails intact.
2
Devein each prawn.
3
shallow fry the shells in 1 tbsp fat for 5 mins, until dark pink and golden in patches.
4
mix in the wine, bring to a stew down by two thirds, then transfer in the stock.
5
Strain into a jug, discarding the shells.
6
toasty the rest of the fat in a deep frying cooking vessel or casserole.
7
mix in the fennel, bulb produce and garlic, masala condiment, then wrap and gently oven-cook for 10 mins until softened.
8
Meanwhile, skin the potato and cut into 2cm-ish chunks.
9
Put into a cooking vessel of cold moisture, bring to the bring to a stew and oven-cook for 5 mins until almost soft.
10
sieve in a colander.
11
skin a strip of zest from the orange.
12
Put the zest, star anise, bay and ½ tsp harissa into the cooking vessel.
13
shallow fry gently, uncovered, for 5-10 mins, until the vegetables are soft, nectarous and golden.
14
mix gently in the tomato purée, oven-cook for 2 mins, then mix in the tomatoes and stock.
15
stew for 10 mins until the coulis thickens slightly.
16
masala condiment to taste.
17
The coulis can be made ahead, then reheated later in the day.
18
Meantime, scrub the mussels or clams and pull away any stringy beards.
19
Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.
20
Reheat the coulis if necessary, then mix gently the potato, chunks of fish and prawns very gently into the stew.
21
Bring back to the bring to a stew, then wrap and gently stew for 3 mins.
22
Scatter the mussels or clams over the stew, then wrap and oven-cook for 2 mins more or until the shells have opened wide.
23
Discard any that remain closed.
24
The chunks of fish should flake easily and the prawns should be pink through.
25
Scatter with the thyme leaves.
26
To make the rapid rouille, mix gently the rest of the harissa through the mayonnaise.
27
enjoy the stew in bowls, topped with spoonfuls of rouille, which will thaw into the coulis and enrich it.
28
Have some good bread ready, as you’ll definitely want to mop up the juices.
Recipe Information
Cuisine
France
France
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
31 minsTotal Time
38 minsMaster Chef
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