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
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 47 min
- Total
- 1 hr 27 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.
Ingredients
- Prawn6
- Olive oil44 ml
- Dry White Wine150 ml
- Fish Stock200 ml
- Fennel1
- Onion1
- Garlic3 clove
- Potato1
- Orange1
- Star anise1
- Bay leaf1
- Harissa Spice7.4 ml
- Tomato30 ml
- Chopped tomatoes400 g
- Musselsto taste
- Firm white fish200 g
- Thyme2
- 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 minStep 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 minStep 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 minStep 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 minStep 8
Simmer for 10 mins until the sauce thickens slightly. Season to taste.
10 minStep 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 minStep 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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. 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 — not a chatbot.
How long does Fish Stew with Rouille take?
1 hr 27 min all in — 40 min prep, 47 min cook. That is the time on this recipe, not a guess.
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.
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.