Fish Stew with Rouille
A dish that does most of the work itself once the pan is hot. The technique is the long simmer. Do it patiently and the dish does the rest.
Total time
47 minutes
Serves
4
Difficulty
Moderate
Origin
France, regional dish
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
Season the Prawns early and let it rest. Salt needs time to move into the flesh, ten minutes is the minimum.
This recipe scales. Doubling for a table works fine. Halving works too, just keep the salt-by-taste habit.
Fish is done sooner than you think. Pull it the second it flakes. The carryover heat does the last minute on the plate.
