Summer fish stew with rouille

Name: Summer fish stew with rouille
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Global
Ingredients: 6 larges raw, shell-on prawns; 3 Tbsps mild olive oil; 150 milliliters dry white wine; 200 milliliters fish stock (a cube is fine); 1 small fennel bulb (about 140g 5oz) halved and thinly sliced; 1 small onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 large potato, about 200g 8oz (I used King Edward); 1 orange; 1 star anise; 1 bay leaf; 2 teaspoons harissa paste (I used Belazu); 2 Tbsps tomato purée; 400 grams chopped tomatoes; 1 handful mussels or clams; 200 grams skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces; 3 leaves few thyme; 3 Tbsps bought olive oil mayonnaise; 1 serving good-quality crusty bread

You can never have too many main course recipes, so give Summer fish stew with rouille a try. This dairy free and pescatarian recipe serves 2. One serving contains 837 calories, 37g of protein, and 46g of fat. Head to the store and pick up garlic cloves, onion, wine, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Users who liked this recipe also liked Summer Bouillabaisse With Smoky Rouille, Fish Soup with Bread and Rouille, and Vegetable Fish Soup With Rouille.

Instructions

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.

Ingredients you will need

Shrimp

Pasta Shells

Cooking Oil

Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.

Ingredients you will need

Pasta Shells

Stock

Wine

Heat the rest of the oil in a deep frying pan or casserole.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fennel

Garlic

Potato

Onion

Water

Equipment you will use

Frying Pan

Drain in a colander.

Equipment you will use

Colander

Peel a strip of zest from the orange.

Ingredients you will need

Orange

Put the zest, star anise, bay and tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.

Ingredients you will need

Star Anise

Vegetable

Harissa

Equipment you will use

Frying Pan

Stir in the tomato pure, 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 dont close after a few seconds, discard them.

Ingredients you will need

Tomato

Mussels

Clams

Sauce

Stock

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.

Ingredients you will need

Thyme

Mussels

Potato

Shrimp

Pasta Shells

Clams

Stew

Fish

To make the quick rouille, stir the rest of the harissa through the mayonnaise.

Ingredients you will need

Mayonnaise

Harissa

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 youll definitely want to mop up the juices.

Ingredients you will need

Bread

Stew

Equipment you will use

Bowl

Equipment

Frying Pan

Colander

Bowl

Ingredients

Servings:

6larges

raw, shell-on prawns 3Tbsps

mild olive oil 150milliliters

dry white wine 200milliliters

fish stock (a cube is fine)1small

fennel bulb (about 140g 5oz) halved and thinly sliced 1small

onion, thinly sliced 3

garlic cloves, thinly sliced 1large

potato, about 200g 8oz (I used King Edward)1

orange 1

star anise 1

bay leaf 2teaspoons

harissa paste (I used Belazu)2Tbsps

tomato purée 400grams

chopped tomatoes 1handful

mussels or clams 200grams

skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces 3leaves

few thyme 3Tbsps

bought olive oil mayonnaise 1serving

good-quality crusty bread

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.