Seafood
Fish Stew with Rouille Recipe At Home
If you enjoy authentic Fish Stew with Rouille Recipe At Home cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
13 Min Prep
🔥
22 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
wok-fry the shells in 1 tbsp cooking oil for 5 mins, until dark pink and golden in patches.
4
introduce the wine, bubble down by two thirds, then stream in in the stock.
5
Strain into a jug, discarding the shells.
6
burning up the rest of the cooking oil in a deep frying wok or casserole.
7
introduce the fennel, shallot and garlic, augment the taste, then lid and gently burning up for 10 mins until softened.
8
Meanwhile, pare the potato and cut into 2cm-ish chunks.
9
Put into a wok of cold aqua, bring to the bubble and burning up for 5 mins until almost succulent.
10
empty out 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
wok-fry gently, uncovered, for 5-10 mins, until the vegetables are soft, nectarous and golden.
14
mix gently in the tomato purée, burning up for 2 mins, then introduce the tomatoes and stock.
15
stew for 10 mins until the gravy thickens slightly.
16
augment the taste to non-nectarous 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 bubble, then lid and gently stew for 3 mins.
22
Scatter the mussels or clams over the stew, then lid and burning 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 fast 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 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
35 mins
35 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
22 minsTotal Time
35 minsMaster Chef
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