Seafood
Fish Stew with Rouille Made Simple
Learn how to prepare Fish Stew with Rouille Made Simple with this simple recipe. Perfect for Seafood and ideal for France lovers....
⏱️
7 Min Prep
🔥
18 Min Cook
🍽️
2 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 strip 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
toss in the wine, bring to a stew down by two thirds, then empty in the stock.
5
Strain into a jug, discarding the shells.
6
scalding up the rest of the fat in a deep frying pot or casserole.
7
toss in the fennel, bulb produce and garlic, fragrant element, then put a lid on and gently scalding up for 10 mins until softened.
8
Meanwhile, strip the potato and cut into 2cm-ish chunks.
9
Put into a pot of cold liquid, bring to the bring to a stew and scalding up for 5 mins until almost yielding.
10
sieve in a colander.
11
strip a strip of zest from the orange.
12
Put the zest, star anise, bay and ½ tsp harissa into the pot.
13
sauté gently, uncovered, for 5-10 mins, until the vegetables are soft, sugary and golden.
14
agitate in the tomato purée, scalding up for 2 mins, then toss in the tomatoes and stock.
15
stew for 10 mins until the gravy thickens slightly.
16
fragrant element to puckerish 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 agitate the potato, chunks of fish and prawns very gently into the stew.
21
Bring back to the bring to a stew, 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 scalding up 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 speedy rouille, agitate the rest of the harissa through the mayonnaise.
27
present the stew in bowls, topped with spoonfuls of rouille, which will liquefy 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
25 mins
25 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
18 minsTotal Time
25 minsMaster Chef
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