Summer fish stew with rouille

Summer fish stew with rouille

Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 55 mins

Method

  1. Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
  2. Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
  3. Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
  4. Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
  5. Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
  6. To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.

Per serving

473 kcalories, protein 37g, carbohydrate 34g, fat 20 g, saturated fat 3g, fibre 6g, sugar 13g, salt 2.01 g

Recipe from Good Food magazine, June 2010.

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Latest comments and suggestions

  • Binder photo Karina

    06 June 2010

    Karina rated and commented on this recipe

    4 stars

    I thought the flavours in this dish were really good. We had it with some bread to mop up the juices as suggested. I did leave out the mussels though as my son dos'nt like them but still tasted great. Will make it again!

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  • Binder photo JohnG

    11 June 2010

    JohnG rated and commented on this recipe

    5 stars

    Add some smoked paprika & saffron and it's even better :)

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  • Binder photo Petra

    09 July 2010

    Petra rated this recipe

    5 stars

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  • Binder photo cakeanyone?

    08 October 2010

    cakeanyone? rated and commented on this recipe

    5 stars

    Missed out the fennel and star anise and not keen on those flavours, but still lovely. Added a couple of tbspn of cream at the end too and a large handful of chopped parsely. Yum!

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  • Binder photo blue_loon

    02 November 2010

    blue_loon rated and commented on this recipe

    5 stars

    This is the most amazing fish stew, iv made it many times and its alway goes down well with the family. Added some chorizo to it last time i made it and made it even better! Having it again for tea tonight m.m.mmmmmmm!

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  • Binder photo angry adam

    19 August 2011

    angry adam rated and commented on this recipe

    5 stars

    when i read this recipe i thought yes.The ingredients are fantastic! Made it and it did NOT disappoint! iv been having problems getting mussels that are fresh so i used oysters (just a few) and i have to say it was absolutely amazing, scallops are also good i know this seems a bit wasteful but it really works, did it for the missus on her birthday and i was popular :)))

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  • Binder photo julierees

    13 March 2012

    julierees commented on this recipe

    Absolutely loved this recipe - left out the potato as didn't feel it was necessary with some lovely bread to mop up the sauce. One of the nicest dishes I've ever cooked and is now a firm favourite. Keep the fennel and star anise - my husband isn't keen on aniseed but loved this - the flavour is really subtle but works so well with the seafood. Delicious!

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  • Binder photo Goodfood

    18 March 2012

    Goodfood rated and commented on this recipe

    5 stars

    This is a real find - the flavours are fabulous and the harissa rouille really adds that something extra, despite being so simple to make. One of the best recipes that I have come across on this or any other site.

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  • Binder photo hlnharrison

    01 October 2012

    hlnharrison rated and commented on this recipe

    4 stars

    Missed out the fennel as I hate it. Really enjoyable.

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  • Binder photo Felicityhm

    24 October 2012

    Felicityhm rated and commented on this recipe

    5 stars

    Absolutely delicious. I couldn't find any prawns that were raw with there shells on so I had to miss out step 1 but the sauce was still amazing.

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  • Binder photo etzz

    02 February 2013

    etzz rated and commented on this recipe

    5 stars

    I made this for dinner tonight and the family loved it. It was the first time I was attempting a fish / seafood stew but there was no reason to worry. A very easy dish to make (though it does take a while to prepare and cook). I added some calamari rings and doubled the recipe to serve 4 but otherwise followed the receipt to a T and it was delicious!

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  • Binder photo crumbortwo

    08 February 2013

    crumbortwo rated and commented on this recipe

    1 stars

    I thought this was very average. Not a touch on a good soupe de poisson or an Italian fish soup.

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 55 mins

Ingredients

  • 6 large, raw, shell-on prawns
  • 3 tbsp mild olive oil
  • 150ml dry white wine
  • 200ml fish stock (a cube is fine)
  • 1 small fennel bulb (about 140g/5oz) halved and thinly sliced
  • 1 small onion , thinly sliced
  • 3 garlic cloves , thinly sliced
  • 1 large potato , about 200g/8oz (I used King Edward)
  • 1 orange
  • 1 star anise
  • 1 bay leaf
  • 1½ tsp harissa paste (I used Belazu)
  • 2 tbsp tomato purée
  • 400g can chopped tomatoes
  • handful mussels or clams
  • 200g skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces
  • few thyme leaves

TO SERVE

  • 3 tbsp bought olive oil mayonnaise
  • good-quality crusty bread
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Per serving

473 kcalories, protein 37g, carbohydrate 34g, fat 20 g, saturated fat 3g, fibre 6g, sugar 13g, salt 2.01 g

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