:INFO
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.
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:STATS

:CHECKLIST
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

:NOTE.half
Season the Prawns early and let it rest. Salt needs time to move into the flesh, ten minutes is the minimum.
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:NOTE.half
This recipe scales. Doubling for a table works fine. Halving works too, just keep the salt-by-taste habit.


:NOTE
Fish is done sooner than you think. Pull it the second it flakes. The carryover heat does the last minute on the plate.


:LINK
https://www.themealdb.com/meal/52918
Source recipe on TheMealDB