France · seafood

Fish Stew with Rouille

Name: Fish Stew with Rouille
Yield: 4 servings
Cuisine: France
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Prawnslarge6
Olive Oil3 tbsp
Dry White Wine150 ml
Fish Stock200 ml
Fennelsmall1
Onionsmall1
Garlic3 cloves
Potatoeslarge1
Orange1
Star Anise1
Bay Leaf1
Harissa Spice1.5 tsp
Tomato Puree2 tbsp
Chopped Tomatoes400 g
Mussels
White Fish200 g
Thyme2
Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

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.

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