Fish Stew with Rouille
Fish Stew with Rouille — a classic French seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, France, Fish, Shellfish
Ingredients
- 6 g prawns
- 3 g olive oil
- 150 ml dry white wine
- 200 cup fish stock
- 1 pcs finely diced fennel
- 1 pcs finely diced onion
- 3 pcs garlic
- 1 g potatoes
- 1 pcs orange
- 1 pcs star anise
- 1 pcs bay leaf
- 1.5 tsp harissa spice
- 2 ml tomato puree
- 400 g tomatoes
- 1 pcs handful mussels
- 200 g white fish
- 2 tbsp thyme
- 1 pcs to serve bread
Instructions
- Remove the prawn heads by twisting them off, peel away the legs and shells while leaving the tails on, and devein each prawn.
- Heat 1 tbsp oil in a pan and sauté the prawn shells for about 5 minutes until dark pink with golden patches; add the wine and reduce it by two thirds, pour in the stock, then strain the liquid into a jug and discard the shells.
- Warm the remaining oil in a deep frying pan or casserole, add the fennel, onion and garlic, season, cover and gently cook for 10 minutes until softened.
- Meanwhile peel the potato and cut into roughly 2cm chunks, place in a pan of cold water, bring to the boil and cook for about 5 minutes until almost tender, then drain in a colander.
- Peel a strip of orange zest and add it to the pan with the star anise, bay leaf and ½ tsp harissa, then fry uncovered over low heat for 5–10 minutes until the vegetables are soft, sweet and golden.
- Stir in the tomato purée and cook for 2 minutes, then add the chopped tomatoes and the strained stock, simmer for 10 minutes until the sauce thickens slightly and season to taste.
- While the sauce is simmering, scrub the mussels or clams, remove any beards, and tap any that are open—discard any that do not close.
- Reheat the sauce if needed, then gently stir in the par-cooked potato, chunks of fish and the prawns, bring to the boil, cover and simmer gently for 3 minutes.
- Scatter the mussels or clams over the stew, cover and cook for 2 minutes or until the shells have opened, discard any that remain closed, then sprinkle over the thyme leaves.
- Make a quick rouille by stirring the remaining harissa into the mayonnaise, then serve the stew in bowls topped with spoonfuls of rouille and plenty of bread for mopping up the juices.