Pescatarian
2
France
Fish Stew with Rouille
Allergens: Crustaceans, Fish, Gluten, Molluscs, Sulphites
Provençal fish stew with a saffron-garlic rouille stirred through, the Marseille classic.
Ingredients
- Olive oil 3 tbsp
- Stock cubes 200 ml
- Tomato purée 2 tbsp
- Oranges 1
- Fresh thyme 2
- Fennel 1 small
- Garlic 3 clove
- Onion 1 small
- Potatoes 1 large
- Cod fillets 200 g
- Mussels
- Prawns 6 large
- Bread
- Bay leaves 1
- Chopped tomatoes 400 g
- Harissa 1.5 tsp
- Star anise 1
- White wine 150 ml
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.