Fish Stew with Rouille

Seafood · France classic.

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

Method

1. Continue cooking — Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact.
2. Fry — Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches.
3. Bring to a boil — Add the wine, boil down by two thirds, then pour in the stock.
4. Fry — Strain into a jug, discarding the shells. Heat the rest of the oil in a deep frying pan or casserole.
5. Season — Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened.
6. Continue cooking — Meanwhile, peel the potato and cut into 2cm-ish chunks.
7. Bring to a boil — Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender.
8. Drain — Drain in a colander. Peel a strip of zest from the orange.
9. Continue cooking — Put the zest, star anise, bay and ½ tsp harissa into the pan.
10. Fry — Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
11. Stir — Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock.
12. Simmer — Simmer for 10 mins until the sauce thickens slightly.

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