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French-style fish stew
French-style fish stew
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
French-inspired seafood stew with aromatic tomato broth, served with crusty baguette for dipping.
Ingredients:
  • 60ml olive oil
  • 6 large green prawns, peeled (tails intact), deveined, shells reserved
  • 150ml white wine
  • 200ml good-quality fish stock
  • 1 small fennel bulb, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 desiree potato, chopped
  • Pared zest of 1 orange
  • 2 tsp chopped thyme leaves
  • 20.00 ml harissa
  • 40.00 ml tomato puree
  • 400g can chopped tomatoes
  • 12 mussels, debearded
  • 200g firm boneless fish, cut into 3cm pieces
  • 150g mayonnaise
  • 40.00 ml chopped flat-leaf parsley leaves
  • Baguette, to serve
Instructions:
  • In a large frypan over medium-high heat, warm 1 tablespoon of oil. Sauté prawn shells until they turn pink, about 1-2 minutes. Pour in the wine and simmer until reduced by half, about 2-3 minutes. Add the stock, bring to a simmer, strain, and set aside.
  • In a frypan over medium heat, heat the remaining 2 tablespoons of oil. Add the fennel, onion, and garlic, season with salt and pepper, then reduce the heat to low.
  • Cook covered until vegetables are tender, about 10 minutes.
  • Simmer potato in a pot of salted, boiling water for 10 minutes or until nearly fork-tender, then drain.
  • Combine the fragrant orange zest, bay leaf, thyme, and half of the spicy harissa with the onion mixture. Next, fold in the potato, tomato puree, canned tomatoes, and strained stock. Allow the mixture to simmer for 10 minutes until slightly reduced, then season to taste.
  • Place the peeled prawns, mussels, and fish into the pot and bring to a gentle simmer. Cover and cook for 3 minutes, or until the seafood is fully cooked and the mussels have opened up.
  • Mix the mayonnaise with the remaining harissa. Garnish the stew with parsley and serve alongside baguette and mayonnaise.

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