Fish Stew with Rouille

1 hr 27 min all in — 40 min prep, 47 min cook. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

Mild.

This recipe is labelled for Shellfish, Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Pescatarian, Dairy-free, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Frying pan, Saucepan, Dutch oven.

This recipe does not list a salt amount. We will not invent one.

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.

Times on this listing were inferred from the imported method, not kitchen-tested.

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.

This method is not written for an air fryer. The core technique on the page still applies.