Fish Stew with Rouille Recipe

Name: Fish Stew with Rouille
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: ½ lb shrimp, raw, peeled and deveined; 2 tbsp olive oil; ½ cup dry white wine; 2 cups fish stock; 1 fennel bulb, small, diced; 1 onion, diced; 3 cloves garlic, minced; ½ lb potatoes, peeled, cut into 1/2-inch cubes; 1 piece orange zest, 2-inch strip; 1 star anise; 1 bay leaf; 1½ tsp harissa paste, divided; 2 tbsp tomato paste; 1 can canned tomatoes, 14.5 oz, diced; 1 lb mussels, scrubbed and debearded; ½ lb white fish, boneless, cut into chunks; 2 sprigs thyme, leaves picked; ¼ cup mayonnaise; 4 slices bread; ½ tsp salt

Method

Heat olive oil in a Dutch oven over medium heat. Cook fennel bulb and onion for until soft. Add garlic and tomato paste and cook for .
Pour in wine and simmer for . Add fish stock, tomatoes, potatoes, orange zest, star anise, bay leaf, salt and 1/2 tsp harissa. Simmer covered for until the potatoes are tender.
Mix the mayonnaise with the remaining harissa for the quick rouille. Discard cracked mussels and any open ones that do not close when tapped.
Add the fish, shrimp and mussels to the simmering broth. Cover and cook for until the fish reaches 145°F and flakes easily, shrimp are opaque and mussels open. Discard unopened mussels.
Remove the orange zest, star anise and bay leaf. Scatter over thyme and serve with bread and a spoonful of rouille in each bowl.

Forkue tips

Make the vegetable broth a day ahead, then reheat and add the seafood shortly before serving.

Storing and reheating

Refrigerate for up to 2 days, keeping rouille separate. Reheat the stew gently just until hot; repeated boiling makes shellfish rubbery.

Kitchen gear

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Nutrition per serving, estimated

480Calories

34gProtein

35gCarbs

22gFat

Fish Stew with Rouille: FAQ

Is this a traditional rouille?

It is a quick version using prepared mayonnaise and harissa, designed to give the stew a creamy, spicy finish.

Can I omit the mussels?

Yes. Replace them with another 1/2 lb of firm white fish or shrimp and use the same gentle simmering method.

How do I store and reheat Fish Stew with Rouille?

Refrigerate for up to 2 days, keeping rouille separate. Reheat the stew gently just until hot; repeated boiling makes shellfish rubbery.

How long does Fish Stew with Rouille take?

About 1 hr 5 min in total: 25 min prep and 40 min cooking.

What do I need to make Fish Stew with Rouille?

The key ingredients are shrimp, dry white wine, fish stock, fennel bulb, onion and garlic, plus pantry basics.

Any tips for Fish Stew with Rouille?

Make the vegetable broth a day ahead, then reheat and add the seafood shortly before serving.

Method

Forkue tips

Storing and reheating

Kitchen gear

Nutrition per serving, estimated

Fish Stew with Rouille: FAQ

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