Seafood
Fish Stew with Rouille Made Easy
Learn how to prepare Fish Stew with Rouille Made Easy with this simple recipe. Perfect for Seafood and ideal for France lovers....
⏱️
5 Min Prep
🔥
14 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
shallow fry the shells in 1 tbsp cooking oil for 5 mins, until dark pink and golden in patches.
4
toss in the wine, heat to boiling point 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 pot or casserole.
7
toss in the fennel, bulb greens and garlic, augment the taste, then wrap and gently cook thoroughly for 10 mins until softened.
8
Meanwhile, pare the potato and cut into 2cm-ish chunks.
9
Put into a pot of cold moisture, bring to the heat to boiling point and cook thoroughly for 5 mins until almost soft.
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 pot.
13
shallow fry gently, uncovered, for 5-10 mins, until the vegetables are soft, honeyed and golden.
14
mix gently in the tomato purée, cook thoroughly for 2 mins, then toss in the tomatoes and stock.
15
stew for 10 mins until the condiment dip thickens slightly.
16
augment the taste to savor.
17
The condiment dip 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 condiment dip 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 wrap and gently stew for 3 mins.
22
Scatter the mussels or clams over the stew, then wrap 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, mix gently the rest of the harissa through the mayonnaise.
27
offer the stew in bowls, topped with spoonfuls of rouille, which will soften into the condiment dip 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
19 mins
19 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
14 minsTotal Time
19 minsMaster Chef
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