Summer fish stew with rouille

Summer fish stew with rouille

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 6 large, raw, shell-on prawns



    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…

  • 1 small onion, thinly sliced



    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)



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

  • 1 orange



    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



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
TotalDietFood's picture
2nd Mar, 2014
We do something a little similar and will try this one too. The Mediterranean diet is proven to be extremely good for you long term and having lived for years in Greece, I've seen how they smoke like troopers but live the longest of everyone in Europe!
7th Aug, 2013
Excellent recipe, fish and seafood cook very quickly and these are added at just the right time. Suggest a sprinkling of fresh coriander (cilantro) just before serving - much used in Portugal.
17th Jul, 2013
Really very very good. Left out the mussels as my husband doesn't like and added some squid - which he loves. Fourth or fifth time of making and is a regular favourite Make some crusty bread and you have a feast. Make your own mayo, really easy and much nicer. alemap
8th Feb, 2013
I thought this was very average. Not a touch on a good soupe de poisson or an Italian fish soup.
2nd Feb, 2013
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!
24th Oct, 2012
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.
1st Oct, 2012
Missed out the fennel as I hate it. Really enjoyable.
18th Mar, 2012
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.
13th Mar, 2012
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!
19th Aug, 2011
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 :)))


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?