Seafood
Traditional Fish Stew with Rouille Recipe
Traditional Fish Stew with Rouille Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
37 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
skillet-fry the shells in 1 tbsp fat for 5 mins, until dark pink and golden in patches.
4
toss in the wine, heat to boiling point 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 fat in a deep frying skillet or casserole.
7
toss in the fennel, bulb produce and garlic, essence, then wrap and gently oven-cook for 10 mins until softened.
8
Meanwhile, strip the potato and cut into 2cm-ish chunks.
9
Put into a skillet of cold liquid, bring to the heat to boiling point and oven-cook for 5 mins until almost yielding.
10
empty out 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 skillet.
13
skillet-fry gently, uncovered, for 5-10 mins, until the vegetables are soft, nectarous and golden.
14
agitate in the tomato purée, oven-cook for 2 mins, then toss in the tomatoes and stock.
15
low-boil for 10 mins until the coulis thickens slightly.
16
essence to essence.
17
The coulis 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 coulis if necessary, then agitate 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 low-boil for 3 mins.
22
Scatter the mussels or clams over the stew, then wrap and oven-cook 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 soften into the coulis 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
42 mins
42 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
37 minsTotal Time
42 minsMaster Chef
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