Seafood
France
Fish
Seafood
Shellfish
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Prawns : 6 large
- - Olive Oil : 3 tbs
- - Dry White Wine : 150ml
- - Fish Stock : 200ml
- - Fennel : 1 small finely diced
- - Onion : 1 small finely diced
- - Garlic : 3 cloves Chopped
- - Potatoes : 1 large
- - Orange : 1
- - Star Anise : 1
- - Bay Leaf : 1
- - Harissa Spice : 1 1/2 tsp
- - Tomato Puree : 2 tbs
- - Chopped Tomatoes : 400g
- - Mussels : Handful
- - White Fish : 200g
- - Thyme : 2
- - Bread : to serve
Instructions
1 - Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact.
2 - Devein each prawn.
3 - Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches.
4 - Add the wine, boil down by two thirds, then pour in the stock.
5 - Strain into a jug, discarding the shells.
6 - Heat the rest of the oil in a deep frying pan or casserole.
7 - Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened.
8 - Meanwhile, peel the potato and cut into 2cm-ish chunks.
9 - Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender.
10 - Drain in a colander.
11 - Peel a strip of zest from the orange.
12 - Put the zest, star anise, bay and ½ tsp harissa into the pan.
13 - Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
14 - Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock.
15 - Simmer for 10 mins until the sauce thickens slightly.
17 - The sauce can be made ahead, then reheated later in the day.
18 - Meantime, scrub the mussels or clams and pull away any stringy beards.
19 - Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.
20 - Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew.
21 - Bring back to the boil, then cover and gently simmer for 3 mins.
22 - Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide.
23 - Discard any that remain closed.
24 - The chunks of fish should flake easily and the prawns should be pink through.
25 - Scatter with the thyme leaves.
26 - To make the quick rouille, stir the rest of the harissa through the mayonnaise.
27 - Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it.
28 - Have some good bread ready, as you’ll definitely want to mop up the juices.
