Seafood
Fish Stew with Rouille Step By Step
If you enjoy authentic Fish Stew with Rouille Step By Step cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
13 Min Prep
🔥
18 Min Cook
🍽️
4 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 fat for 5 mins, until dark pink and golden in patches.
4
mix 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 fat in a deep frying wok or casserole.
7
mix in the fennel, shallot and garlic, masala condiment, then seal and gently prepare 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 prepare for 5 mins until almost yielding.
10
sieve 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
shallow fry gently, uncovered, for 5-10 mins, until the vegetables are soft, honeyed and golden.
14
mix gently in the tomato purée, prepare for 2 mins, then mix in the tomatoes and stock.
15
stew for 10 mins until the gravy thickens slightly.
16
masala condiment 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 mix gently the potato, chunks of fish and prawns very gently into the stew.
21
Bring back to the bubble, then seal and gently stew for 3 mins.
22
Scatter the mussels or clams over the stew, then seal and prepare 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, mix gently the rest of the harissa through the mayonnaise.
27
offer 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
31 mins
31 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
18 minsTotal Time
31 minsMaster Chef
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