Fish Stew with Rouille
A fragrant French-style fish stew with prawns, mussels and white fish in a tomato-fennel broth finished with a spicy rouille — warm, comforting and perfect with crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 6 pcs prawns
- 3 tbsp olive oil
- 150 ml dry white wine
- 200 ml fish stock
- 1 pcs fennel (small, finely diced)
- 1 pcs onion (small, finely diced)
- 3 pcs garlic cloves (chopped)
- 1 pcs potato (large)
- 1 pcs orange
- 1 star anise
- 1 bay leaf
- 1.5 tsp harissa spice
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 1 mussels (handful)
- 200 g white fish
- 2 thyme (sprigs)
- 1 bread (to serve)
Directions
- Twist heads from prawns, peel legs and shells leaving tails intact and devein prawns
- Fry prawn shells in 1 tbsp oil for 5 minutes until dark pink and golden
- Add wine, boil down by two thirds then pour in stock and strain, discarding shells
- Heat remaining oil in a deep pan, add fennel, onion and garlic, season, cover and gently cook 10 minutes until softened
- Peel potato and cut into ~2cm chunks, parboil in cold water, bring to boil and cook ~5 minutes until almost tender, drain
- Peel a strip of orange zest and add zest, star anise, bay leaf and 0.5 tsp harissa to the pan, fry uncovered 5–10 minutes until vegetables are soft and golden
- Stir in tomato purée and cook 2 minutes, add chopped tomatoes and strained stock, simmer 10 minutes until sauce thickens, season to taste
- Scrub mussels, discard any that remain open after tapping
- Reheat sauce if needed, stir in potato, chunks of fish and prawns gently, bring to boil then cover and simmer 3 minutes
- Scatter mussels over stew, cover and cook 2 minutes more until shells open, discard any unopened shells, fish should flake and prawns be pink
- Scatter thyme leaves over stew
- For rouille stir remaining harissa through mayonnaise and serve spoonfuls atop each bowl of stew with bread for dipping