Fish stew with cheat’s rouille

  • Portion size: Serves 4
  • Cook time 45 minutes
  • Difficulty: easy

This impressive fish stew recipe is created using mussels, white fish and anchovies, finished with a quick cheat’s rouille.

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Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 celery stick, finely chopped
  • 1 small fennel bulb, finely sliced
  • 2 tsp fennel seeds
  • ½-1 tsp chilli flakes
  • 3 garlic cloves, finely chopped
  • 100ml dry white wine or vermouth
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 500ml fish stock (we like Knorr)
  • 350g sustainably sourced skinless white fish, such as haddock or coley, cut into chunks
  • 200g (a large handful) mussels, cleaned (discard any open ones that don’t close when firmly tapped)
  • Fresh parsley, chopped, to serve

For the cheat’s rouille

  • 3 anchovy fillets, drained
  • 1 garlic clove
  • 150g good-quality mayonnaise
  • Finely grated zest and juice of ½ lemon
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Method

  1. Heat the oil in a large pan and gently fry the onion, celery and fennel for 5 minutes or until soft. Add the fennel seeds, chilli and garlic, then fry for another minute.
  2. Add the wine/vermouth and turn up the heat. Bubble for 2 minutes to evaporate most of the alcohol. Add the tomatoes, tomato purée, bay leaf and fish stock. Bring to a boil, then reduce the heat and simmer gently, covered with a lid, for 20 minutes.
  3. Meanwhile, make the rouille. Pound the anchovies and garlic in a pestle and mortar to make a paste, then mix with the mayonnaise in a bowl. Stir through the lemon zest and juice and season well. Set aside.
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  5. Add the white fish to the pan, then the mussels. Turn up the heat so the stew bubbles. Cover with the lid and cook for 5 minutes, then take off the heat. Discard any closed mussels, then sprinkle with parsley.
  6. Serve in bowls, topped with a spoonful of rouille, with crusty bread.

Nutrition

  • 428kcals Calories
  • 32.9g (4.9g saturated) Fat
  • 22.4g Protein
  • 7.4g (5.8g sugars) Carbs
  • 2.8g Fibre
  • 2.3g Salt

Quick wins & tips

Be careful not to overcook the fish – it should be soft, moist and just flaking.

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