Name: Fish Stew with Rouille
Yield: 2 servings
Cuisine: French
Ingredients: 6 large Prawns; 3 tbs Olive Oil; 150ml Dry White Wine; 200ml Fish Stock; 1 small finely diced Fennel; 1 small finely diced Onion; 3 cloves Chopped Garlic; 1 large Potatoes; 1 Orange; 1 Star Anise; 1 Bay Leaf; 1 1/2 tsp Harissa Spice; 2 tbs Tomato Puree; 400g Chopped Tomatoes; Handful Mussels; 200g White Fish; 2 Thyme; to serve Bread

Seafood

2 servings

713 cal/serving

Instructions

Step 1

Twist prawns' heads off, peel shells leaving tails intact and devein prawns

Prawns

Step 2

Fry prawn shells in 1 tbsp oil until dark pink and golden in patches

PrawnsOlive Oil

Step 3

Add wine, boil down by two thirds, pour in stock, then strain into a jug and discard shells

Dry White WineFish Stock

Step 4

Heat remaining oil, add fennel, onion and garlic, season, cover and gently cook until softened

Olive OilFennelOnionGarlic

Step 5

Peel and cut potato into chunks, boil in cold water until almost tender, then drain

Potatoes

Step 6

Add orange zest, star anise, bay leaf and ½ tsp harissa to the vegetables and fry uncovered until soft and golden

OrangeStar AniseBay LeafHarissa Spice

Step 7

Stir in tomato purée, add chopped tomatoes and simmer until the sauce thickens slightly

Tomato PureeChopped Tomatoes

Step 8

Scrub mussels and remove beards, discard any that remain open after tapping

Mussels

Step 9

Reheat sauce if needed, gently stir in the drained potatoes, white fish chunks and prawns, bring to the boil and simmer 3 minutes

PotatoesWhite FishPrawns

Step 10

Scatter mussels over the stew, cover and cook until shells open, discard any that remain closed, then scatter with thyme leaves

MusselsThyme

Step 11

Make quick rouille by stirring the remaining harissa into mayonnaise

Harissa Spice

Step 12

Serve the stew in bowls topped with spoonfuls of rouille and serve with bread

Bread