Fish stew with cheat’s rouille
- June 2013
- Serves 4
- Cook time 45 minutes
This impressive fish stew recipe is created using mussels, white fish and anchovies, finished with a quick cheat’s rouille.
- 32.9g (4.9g saturated)
- 7.4g (5.8g sugars)
- 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
- 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.
Be careful not to overcook the fish – it should be soft, moist and just flaking.
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