Fish stew with cheat’s rouille

Name: Fish stew with cheat’s rouille
Yield: Serves 4
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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 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

Easy
June 2013

Easy
June 2013

Serves 4
45 minutes

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

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

Method

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.
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.
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.
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.
Serve in bowls, topped with a spoonful of rouille, with crusty bread.

Method

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.
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.
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.
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.
Serve in bowls, topped with a spoonful of rouille, with crusty bread.