Fish Stew with Rouille

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. Start by making a shell stock. Twist off the prawn heads, peel away the shells, leaving the tails intact, and devein the prawns. Heat 1 tablespoon of olive oil in a pan and fry the shells for about 5 minutes until deep pink with golden patches. Add the white wine and reduce by about two thirds, then pour in the fish stock. Strain into a jug and discard the shells.
2. Heat the remaining olive oil in a deep frying pan or casserole. Add the finely diced fennel, onion and garlic, season with salt and pepper, cover and cook gently for about 10 minutes until softened. Meanwhile, peel the potato, cut into large chunks and cook in boiling water for about 5 minutes until almost tender. Drain well.
3. Peel a wide strip of zest from the orange. Add the zest, star anise, bay leaf and ½ teaspoon of harissa to the vegetables. Cook uncovered for 5–10 minutes until fragrant, sweet and lightly golden.
4. Stir in the tomato purée and cook for 2 minutes, then add the chopped tomatoes and strained stock. Simmer for about 10 minutes until the sauce thickens slightly. Season to taste. The sauce can be made ahead and reheated. Clean the mussels, removing any beards. Discard any that do not close when tapped.
5. Reheat the sauce if needed. Gently stir in the potatoes, chunks of white fish and prawns. Bring back to the boil, cover and simmer for 3 minutes. Scatter the mussels over the stew, cover again and cook for a further 2 minutes until the shells open wide. Discard any that remain closed. The fish should flake easily and the prawns should be pink throughout. Scatter over the thyme leaves.
6. To make the quick rouille, mix the remaining harissa into the mayonnaise. Serve the stew in bowls with spoonfuls of rouille on top and crusty bread on the side.

instructions_source: editorial-classic