Fish Stew with Rouille
A French seafood stew featuring prawns, mussels, and white fish in a tomato-based broth, finished with a quick rouille and served with bread.
Pasos
- 1
Prepare the seafood: twist and dehead prawns, peel shells, devein and reserve.
- 2
Fry the shells in 1 tablespoon oil for about 5 minutes until dark pink and golden.
- 3
Add the wine and boil down by two thirds, then pour in the stock and strain.
- 4
Heat the remaining oil in a pan and cook fennel, onion and garlic with seasoning until softened (about 10 minutes).
- 5
Peel and cut potatoes into chunks; boil for about 5 minutes until almost tender; drain.
- 6
Add orange zest, star anise, bay leaf and harissa; fry gently 5–10 minutes until soft and golden.
- 7
Stir in tomato purée; cook 2 minutes, then add chopped tomatoes and stock; simmer for 10 minutes until sauce thickens.
- 8
Prepare mussels and clams: scrub and discard any that are open and do not close when tapped.
- 9
Reheat the sauce if needed, then gently fold in potato chunks, fish and prawns; bring to a boil, cover and simmer 3 minutes.
- 10
Scatter mussels over the stew, cover and cook 2 more minutes or until shells have opened.
- 11
Mist with thyme leaves. Make quick rouille by stirring harissa into mayonnaise.
- 12
Serve the stew in bowls with dollops of rouille and bread on the side.
