Fish Stew with Rouille
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
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 30 min
- Cook
- 47 min
- Rest
- None
- Total
- 1 hr 17 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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.
What you'll need
18 ingredients. Tap each one once it's out on the bench.
Ingredients
- Olive oil44 ml
- Dry white wine150 ml
- Fish stock200 ml
- Garlic3 clove
- Harissa spice7.4 ml
- Tomato purée30 ml
- Chopped tomatoes400 g
- Musselsto taste
- Firm white fish200 g
- Breadto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn.
Step 2
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.
5 min
Step 3
Strain into a jug, discarding the shells. Heat the rest of the oil in a deep frying pan or casserole.
Step 4
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.
10 min
Step 5
Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
5 min
Step 6
Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan.
Step 7
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.
12 min
Step 8
Simmer for 10 mins until the sauce thickens slightly. Season to taste.
10 min
Step 9
The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards.
Step 10
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.
Step 11
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.
5 min
Step 12
Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through.
Step 13
Scatter with the thyme leaves. To make the quick rouille, stir the rest of the harissa through the mayonnaise.
Step 14
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.
Nutrition
Per serving · estimate
- Calories
- 458 kcal
- Protein
- 41.1 g
- Carbs
- 46.5 g
- Fat
- 16.6 g
- Saturated fat
- 2.5 g
- Fibre
- 13.9 g
- Sugar
- 7.1 g
- Sodium
- 487 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Fish
- Wheat
- Pescatarian
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Fish Stew with Rouille take?
1 hr 17 min all in — 30 min prep, 47 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish, Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Dutch oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
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.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.