Fish Stew with Rouille

Ingredients

• 6king prawns, large, raw; shells reserved for stock
• 3 tbspolive oil
• 150 mldry white wine
• 200 mlfish stock
• 1fennel, small, finely diced
• 1onion, small, finely diced
• 3 clovegarlic, chopped
• 1potato, large, peeled and cut into 2cm chunks
• 1orange, a strip of zest
• 1star anise
• 1 leafbay leaf
• 1 1/2 tspharissa, 1 tsp for cooking, ½ tsp stirred into mayo for rouille
• 2 tbsptomato purée
• 400 gchopped tomatoes
• mussels, scrubbed, beards removed
• 200 gwhite fish, cut into chunks
• 2 sprigthyme, leaves stripped for garnish
• mayonnaise, for the rouille
• crusty bread, to serve

Method

1. 1

   Twist the heads from the prawns, then peel away the legs and shells leaving the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 minutes until dark pink and golden. Add the wine and boil down by two thirds, then add the stock. Strain into a jug and discard the shells.

2. 2

   Heat the remaining oil in a deep pan. Add the fennel, onion and garlic, season, then cover and cook gently for 10 minutes until softened.

3. 3

   Meanwhile, parboil the potato chunks for 5 minutes until almost tender. Drain.

4. 4

   Add a strip of orange zest, the star anise, bay leaf and ½ tsp harissa to the pan. Fry gently, uncovered, for 5–10 minutes until the vegetables are soft, sweet and golden.

5. 5

   Stir in the tomato purée and cook for 2 minutes, then add the chopped tomatoes and prawn stock. Simmer for 10 minutes until the sauce thickens slightly.

6. 6

   Add the potato, fish chunks and prawns gently to the stew. Bring back to the boil, then cover and simmer for 3 minutes. Scatter the mussels over the top, cover and cook for 2 minutes more until the shells have opened. Discard any that remain closed.

7. 7

   Scatter with thyme leaves. For the rouille, stir the remaining ½ tsp harissa through the mayonnaise. Serve the stew in bowls topped with spoonfuls of rouille and plenty of crusty bread.