Fish Stew with Rouille
Ingredients

500g whiting, skinned, boned and cut into 2½cm chunks

18 mussels, cleaned and beards removed

18 raw, peeled prawns, veins removed

2 tablesp. olive oil

4 tomatoes, roughly chopped

1 onion, finely diced

1 stick of celery, finely diced

2 garlic cloves, peeled and chopped

1 tablesp. tomato purée

120ml white wine

600ml water

1 bouquet garni (bay leaf, fennel and thyme)

½ teasp. saffron or saffron strands

300g potatoes, peeled and cut into small cubes

Salt and freshly ground black pepper

 

For the rouille:

25g stale bread, soaked in 2 tablesp. water

3 cloves of garlic, peeled and chopped

1 egg yolk

2 tablesp. harissa or chilli paste

Squeeze of lemon juice

200ml olive oil

 

To Serve:

Toasted slices of bread

Chopped parsley

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Fish Stew with Rouille

Any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with the Fish Burgers or Crispy Baked Hake.

Serves 6
Cooking time: 45 minutes
To Cook

Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat.  Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.

Then stir in the tomato purée, wine, water, the bouquet garni and saffron.

Bring to a simmer and allow to cook for 10 minutes. Add the cubed potatoes and cook for another 10 minutes.

Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.

Meanwhile make the rouille:

Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.

To Serve:

Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top.  Sprinkle over some chopped parsley.

Serving Suggestions

Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top.  Sprinkle over some chopped parsley.

Nutritional Analysis Per Serving

Energy:                477kcal

Protein:                26g

Fat:                       23g

Iron:                     2.1mg

Carbohydrate:        35g

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