Ingredients
- 6 large Prawns
- 3 tbs Olive Oil
- 150 ml Dry White Wine
- 200 ml 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 tsp Harissa Spice
- 2 tbs Tomato Puree
- 400 g Chopped Tomatoes
- Handful Mussels
- 200 g White Fish
- 2 Thyme
- to serve Bread
Instructions
6 steps · ~66 minutes total
Step 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.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 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.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 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.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 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.
8 minutesResting allows juices to redistribute for a more flavorful result.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Fish Stew with Rouille is a beloved dish from French cuisine, originating in France. With a total preparation time of about 30 minutes, it's a quick and easy option for any day of the week.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated hard difficulty and uses 18 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For an authentic Fish Stew, use firm white fish like cod, haddock, or snapper. Shellfish such as mussels, clams, and shrimp also add depth of flavor.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
