Fish Stew with Rouille
If you are looking for a reliable seafood recipe, this Fish Stew with Rouille is one to keep: 18 ingredients, 6 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets prawns soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 6 large Prawns
- 3 Tbs Olive Oil
- 150 ml Dry White Wine
- 200 ml Fish Stock
- 1 small Finely diced Fennel
- 1 small Finely sliced Onion
- 3 clove Garlic
- 1 large Potatoes
- 1 Orange
- 1 Star Anise
- 1 Bay Leaf
- 1 ½ tsp Harissa Spice
- 2 Tbs Tomato Puree
- 400 g Tomatoes
- Handful Mussels
- 200 g White Fish
- 2 Thyme
- To serve Bread
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.
Tips for the best Fish Stew with Rouille
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the fish come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens prawns and drives off the liquid too fast.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the France base takes well to it.
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for prawns?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Fish Stew with Rouille recipe hard to make?
It is rated hard: 18 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Fish Stew with Rouille ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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