Summer fish stew with rouille

Summer fish stew with rouille

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(18 ratings)

Prep: 30 mins Cook: 55 mins

More effort

Serves 2
Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two

Nutrition and extra info

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates3g
  • carbs34g
  • sugars13g
  • fibre6g
  • protein37g
  • salt2.01g
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Ingredients

  • 6 large, raw, shell-on prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 tbsp mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150ml dry white wine
  • 200ml fish stock (a cube is fine)
  • 1 small fennel bulb (about 140g/5oz) halved and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 small onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, thinly sliced
  • 1 large potato, about 200g/8oz (I used King Edward)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 bay leaf
  • 1½ tsp harissa paste (I used Belazu)
  • 2 tbsp tomato purée
  • 400g can chopped tomatoes
  • handful mussels or clams
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 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

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.

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Comments, questions and tips

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blue_loon
2nd Nov, 2010
5.05
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!
cakeanyone
8th Oct, 2010
5.05
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!
johngrindle
11th Jun, 2010
5.05
Add some smoked paprika & saffron and it's even better :)
kassis
6th Jun, 2010
4.05
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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