Seafood
Homemade Fish Stew with Rouille
Learn how to prepare Homemade Fish Stew with Rouille with this simple recipe. Perfect for Seafood and ideal for France lovers....
⏱️
12 Min Prep
🔥
28 Min Cook
🍽️
6 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 skin 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
stream in in the wine, bring to a stew down by two thirds, then stream in in the stock.
5
Strain into a jug, discarding the shells.
6
mildly hot the rest of the fat in a deep frying pot or casserole.
7
stream in in the fennel, shallot and garlic, augment the taste, then put a lid on and gently mildly hot for 10 mins until softened.
8
Meanwhile, skin the potato and cut into 2cm-ish chunks.
9
Put into a pot of cold moisture, bring to the bring to a stew and mildly hot for 5 mins until almost soft.
10
empty out in a colander.
11
skin 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, nectarous and golden.
14
swirl around in the tomato purée, mildly hot for 2 mins, then stream in in the tomatoes and stock.
15
stew for 10 mins until the condiment dip thickens slightly.
16
augment the taste to palate.
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 swirl around 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 mildly hot 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, swirl around the rest of the harissa through the mayonnaise.
27
present 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
40 mins
40 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
28 minsTotal Time
40 minsMaster Chef
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