Fish Stew with Rouille

Steps

1. 1

   Prepare the seafood: twist and dehead prawns, peel shells, devein and reserve.

2. 2

   Fry the shells in 1 tablespoon oil for about 5 minutes until dark pink and golden.

3. 3

   Add the wine and boil down by two thirds, then pour in the stock and strain.

4. 4

   Heat the remaining oil in a pan and cook fennel, onion and garlic with seasoning until softened (about 10 minutes).

5. 5

   Peel and cut potatoes into chunks; boil for about 5 minutes until almost tender; drain.

6. 6

   Add orange zest, star anise, bay leaf and harissa; fry gently 5–10 minutes until soft and golden.

7. 7

   Stir in tomato purée; cook 2 minutes, then add chopped tomatoes and stock; simmer for 10 minutes until sauce thickens.

8. 8

   Prepare mussels and clams: scrub and discard any that are open and do not close when tapped.

9. 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. 10

    Scatter mussels over the stew, cover and cook 2 more minutes or until shells have opened.

11. 11

    Mist with thyme leaves. Make quick rouille by stirring harissa into mayonnaise.

12. 12

    Serve the stew in bowls with dollops of rouille and bread on the side.