Dinner

Fish Stew with Rouille

Name: Fish Stew with Rouille
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: French
Ingredients: 6 large prawns, heads twisted off, peeled and deveined, tails left intact; shells reserved; 3 tbs olive oil; 150ml dry white wine; 200ml fish stock; 1 small fennel, finely diced; 1 small onion, finely diced; 3 cloves garlic, chopped; 1 large potato, peeled and cut into approximately 2 cm chunks; 1 orange, a strip of zest peeled; 1 star anise; 1 bay leaf; 1 1/2 tsp harissa spice, divided; 2 tbs tomato purée; 400g tomatoes, chopped; mussels, scrubbed and beards removed, Handful; 200g white fish, cut into chunks; 2 thyme, leaves picked; bread, to serve; mayonnaise, as needed

A French-style seafood stew with prawns, white fish and mussels in a fragrant tomato, fennel and saffron-free rouille-style sauce.

1 hr
720 kcal
Pescatarian
French

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 2 servings

Steps

Step 1:
Twist the heads from the prawns, then peel away the legs and shells, leaving the tails intact.
Step 2:
Devein each prawn and reserve the shells.
Step 3:
Fry the prawn shells in 1 tablespoon of the oil for 5 minutes, until dark pink and golden in patches.
5 min
Step 4:
Add the wine and boil it down by two thirds.
Step 5:
Pour in the fish stock, then strain into a jug and discard the shells.
Step 6:
Heat the remaining oil in a deep frying pan or casserole.
Step 7:
Add the fennel, onion and garlic; season, cover, and cook gently for 10 minutes until softened.
10 min
Step 8:
Peel the potato and cut it into approximately 2 cm chunks.
Step 9:
Put the potato into a pan of cold water, bring to the boil, and cook for 5 minutes until almost tender.
5 min
Step 10:
Drain the potato in a colander.
Step 11:
Peel a strip of zest from the orange.
Step 12:
Add the orange zest, star anise, bay leaf, and 1/2 teaspoon of the harissa to the pan.
Step 13:
Fry gently, uncovered, for 5 to 10 minutes, until the vegetables are soft, sweet, and golden.
5–10 min
Step 14:
Stir in the tomato purée and cook for 2 minutes.
2 min
Step 15:
Add the chopped tomatoes and stock, then simmer for 10 minutes until the sauce thickens slightly.
10 min
Step 16:
Season the sauce to taste. It can be made ahead and reheated later in the day.
Step 17:
Scrub the mussels and pull away any stringy beards.
Step 18:
Tap any open mussels sharply on the worktop; if they do not close after a few seconds, discard them.
Step 19:
Reheat the sauce if necessary, then gently stir in the potato, fish chunks, and prawns.
Step 20:
Bring back to the boil, cover, and simmer gently for 3 minutes.
3 min
Step 21:
Scatter the mussels over the stew, cover, and cook for 2 minutes more or until the shells open wide. Discard any that remain closed.
2 min
Step 22:
Check that the fish flakes easily and the prawns are pink through, then scatter with thyme leaves.
Step 23:
For the quick rouille, stir the remaining harissa through the mayonnaise.
Step 24:
Serve the stew in bowls topped with spoonfuls of rouille, with bread for mopping up the juices.