Fish Stew with Rouille

Name: Fish Stew with Rouille
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: France
Ingredients: 6 shrimps; 3 tbsp olive oil; ½ cup + 2 tbsp dry white wine; ¾ cup + 1 tbsp fish stock; 1 fennel; 1 onion; 3 cloves garlic; 1 potato; 1 orange; 1 star anise; 1 bay leaf; 1 ½ tsp harissa spice; 2 tbsp tomato paste; 14 oz chopped tomatoes; Handful mussel; 7 oz white fish; 2 thyme; to serve bread

A France dinner made with seafood. Ready in about 1 hour. Difficulty: medium.

15 minPrep (about)
45 minCook (about)
1 hrTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredients

5 shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.
Handful mussel

Fresh & other

⅓ cup + 2 tbsp dry white wine
½ cup + 2 tbsp fish stock Shopping tip: Seafood stock or clam juice (near the canned fish). Chicken broth works.
1 fennel
1 onion
2 cloves garlic
1 potato
1 orange
1 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
11 oz chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
5 oz white fish Shopping tip: Cod, haddock, tilapia or pollock fillets. Frozen works.
2 thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
to serve bread

Sauces & oils

2 ½ tbsp olive oil

Spices & seasonings (3): star anise, bay leaf, harissa spice

1 star anise
1 bay leaf
1 ¼ tsp harissa spice

How to make it

Steps in our own plain words.

Twist the heads from the prawns.
Peel away your legs plus shells, but leave the tails intact.
Devein each prawn.
Fry your shells.
Do it in 2 ¼ tsp oil for 5 mins, till dark pink and golden in patches.
Add the wine.
Boil down by two thirds.
Pour in the stock.
Strain into a jug, discarding the shells.
Heat the rest of your oil in deep frying pan or casserole.
Add the fennel, onion and garlic and season.
Cover and cook for 10 mins until softened.
While that cooks, peel the potato.
Cut into ¾ inch-ish chunks.
Put into a pan of cold water.
Bring to the boil.
Cook for 5 mins until almost tender.
Drain in a colander.
Peel a strip of zest from your orange.
Put your zest, star anise, bay and ½ tsp harissa in the pan.
Fry, uncovered, for 5-10 mins, until golden, sweet and the vegetables are soft.
Stir in the tomato purée.
Cook for 2 mins.
Add the tomatoes and stock.
Simmer for 10 mins till the sauce thickens slightly.
Season to taste.
The sauce can be made ahead.
Reheated later in the day.
Meantime, scrub your mussels or clams plus pull away any stringy beards.
Any that are open should be tapped on your worktop – if they don’t close after few seconds, discard them.
Reheat the sauce if necessary.
Stir the prawns very, chunks of fish and potato into the stew.
Bring back to the boil.
Cover and simmer for 3 mins.
Scatter your mussels or clams over the stew.
Cover.
Cook for 2 mins more until the shells have opened wide.
Discard any that remain closed.
Your chunks of fish should flake easily plus the prawns should be pink through.
Scatter with the thyme leaves.
To make the quick rouille.
Mix the rest of your harissa through the mayonnaise.
Dish up your stew in bowls, topped using spoonfuls of rouille, which will melt in the sauce and enrich it.
Have good bread ready, as you’ll want to mop up the juices.