Seafood
Best Fish Stew with Rouille Recipe
Best Fish Stew with Rouille Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
15 Min Prep
🔥
26 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 cooking oil for 5 mins, until dark pink and golden in patches.
4
toss in the wine, bubble down by two thirds, then transfer in the stock.
5
Strain into a jug, discarding the shells.
6
bring to temperature the rest of the cooking oil in a deep frying cooking vessel or casserole.
7
toss in the fennel, shallot and garlic, seasoning, then put a lid on and gently cook thoroughly for 10 mins until softened.
8
Meanwhile, skin the potato and cut into 2cm-ish chunks.
9
Put into a cooking vessel of cold aqua, bring to the bubble and cook thoroughly for 5 mins until almost succulent.
10
empty out 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
agitate in the tomato purée, cook thoroughly for 2 mins, then toss in the tomatoes and stock.
15
bubble gently for 10 mins until the gravy thickens slightly.
16
seasoning to palate.
17
The gravy 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 gravy if necessary, then agitate the potato, chunks of fish and prawns very gently into the stew.
21
Bring back to the bubble, then put a lid on and gently bubble gently for 3 mins.
22
Scatter the mussels or clams over the stew, then put a lid on and cook thoroughly 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 fast rouille, agitate the rest of the harissa through the mayonnaise.
27
dish up the stew in bowls, topped with spoonfuls of rouille, which will thaw into the gravy 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
41 mins
41 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
26 minsTotal Time
41 minsMaster Chef
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