Fish Stew with Rouille

Name: Fish Stew with Rouille
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
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

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Serves 6 389 kcal per serving Prep 25 min Cook 40 min

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

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.
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.
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.
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.
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.
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.

Tips

Don’t overcook the fish; add the delicate pieces to the simmering broth only in the last few minutes of cooking.
The rouille (a garlic and saffron mayonnaise) should be thick enough to sit on top of a baguette slice without soaking in immediately.
Use a variety of fish—firm-fleshed types like monkfish or sea bass hold up best in the broth.

Variations

Spicy Rouille: Add a pinch of cayenne pepper or harissa to the rouille for a North African influence.
Shellfish Feast: Add mussels, clams, and langoustines for a more celebratory, ‘bouillabaisse’ style stew.

Storage

The broth can be made a day in advance and stored in the fridge. Once the fish is added, the stew should be eaten immediately.

Serving Suggestions

Place a dollop of rouille on a toasted baguette slice and float it on top of the stew.
Pair with a crisp, dry French Rosé or a chilled Picpoul de Pinet.