Seafood
Easy Fish Stew with Rouille Recipe
This version of Easy Fish Stew with Rouille Recipe is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
8 Min Prep
🔥
35 Min Cook
🍽️
5 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 pare away the legs and shells, but leave the tails intact.
2
Devein each prawn.
3
sauté the shells in 1 tbsp fat for 5 mins, until dark pink and golden in patches.
4
introduce the wine, heat to boiling point down by two thirds, then stream in in the stock.
5
Strain into a jug, discarding the shells.
6
toasty the rest of the fat in a deep frying wok or casserole.
7
introduce the fennel, bulb greens and garlic, fragrant element, then put a lid on and gently stew for 10 mins until softened.
8
Meanwhile, pare the potato and cut into 2cm-ish chunks.
9
Put into a wok of cold moisture, bring to the heat to boiling point and stew for 5 mins until almost succulent.
10
strain in a colander.
11
pare a strip of zest from the orange.
12
Put the zest, star anise, bay and ½ tsp harissa into the wok.
13
sauté gently, uncovered, for 5-10 mins, until the vegetables are soft, sugary and golden.
14
mix gently in the tomato purée, stew for 2 mins, then introduce the tomatoes and stock.
15
stew for 10 mins until the gravy thickens slightly.
16
fragrant element to umami profile.
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 mix gently the potato, chunks of fish and prawns very gently into the stew.
21
Bring back to the heat to boiling point, then put a lid on and gently stew for 3 mins.
22
Scatter the mussels or clams over the stew, then put a lid on and stew 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
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
43 mins
43 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
35 minsTotal Time
43 minsMaster Chef
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