Introduction

This summer fish stew with rouille brings a delightful blend of fresh seafood and fragrant spices in a rich tomato base. It’s a vibrant, warming dish perfect for enjoying the bounty of the season with family or friends. The rouille and crusty bread complete the experience, adding creamy and crunchy contrasts.

A white bowl filled with a rich, red tomato-based seafood stew sits on a pink cloth atop a white marbled surface. The stew has multiple layers: the base is a thick, textured red sauce, topped with various seafood including black mussels in shells, orange shrimp, and white fish pieces. Small green herbs are sprinkled over the dish for a fresh touch. To the left of the bowl, two thick slices of crusty bread rest directly on the white marbled surface. In the background, there is a clear glass with a light drink and a white square dish with yellow sauce. The overall scene is bright and clean with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large, raw, shell-on prawns

3 tbsp mild olive oil

150ml dry white wine

200ml fish stock (a cube is fine)

1 small fennel bulb (about 140g/5oz), halved and thinly sliced

1 small onion, thinly sliced

3 garlic cloves, thinly sliced

1 large potato, about 200g/8oz (King Edward recommended)

1 orange

1 star anise

1 bay leaf

1½ tsp harissa paste (Belazu recommended)

2 tbsp tomato purée

400g can chopped tomatoes

Handful of mussels or clams

200g skinless, sustainably-caught white fish (cod loin recommended), cut into chunky pieces

Few thyme leaves

3 tbsp bought olive oil mayonnaise

Good-quality crusty bread

Instructions

Step 1: Twist the heads from the prawns, peel away the legs and shells leaving the tails intact, then devein each prawn. In a pan, fry the shells in 1 tbsp olive oil for 5 minutes until dark pink and golden in places.

Step 2: Add the white wine to the shells and boil down by two thirds. Pour in fish stock, then strain the mixture into a jug, discarding the shells.

Step 3: Heat the remaining 2 tbsp olive oil in a deep frying pan or casserole. Add fennel, onion, garlic, and season. Cover and gently cook for 10 minutes until softened.

Step 4: Peel the potato and cut into 2cm chunks. Place in a pan of cold water, bring to a boil and cook for 5 minutes until almost tender. Drain well.

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

Step 6: Stir in tomato purée and cook for 2 minutes. Add canned tomatoes and the prepared stock. Simmer for 10 minutes until the sauce thickens slightly. Season to taste.

Step 7: Meanwhile, scrub mussels or clams and remove any beards. Discard any open ones that do not close when tapped.

Step 8: Reheat the sauce if needed. Gently stir in potato, fish chunks, and prawns. Bring to a boil, cover, and simmer gently for 3 minutes.

Step 9: Scatter mussels or clams over the stew. Cover and cook for 2 more minutes until shells open. Discard any that remain closed.

Step 10: Check fish flakes easily and prawns are pink through. Scatter thyme leaves over the stew. Serve with olive oil mayonnaise and good-quality crusty bread.

Tips & Variations

Use sustainably caught fish and fresh shellfish for the best flavor and environmental benefit.

If you prefer a milder stew, reduce the harissa paste or omit the star anise.

Try adding a splash of Pernod or pastis for an aniseed flavor twist.

The sauce can be made ahead and refrigerated; gently reheat before adding seafood and potatoes.

Serve with homemade rouille by mixing mayo with garlic, smoked paprika, and a touch of chili for an authentic touch.

FAQs

Can I use frozen seafood for this stew?

Yes, you can use frozen prawns, fish, and shellfish if fresh isn’t available. Thaw thoroughly in the refrigerator before cooking and add them towards the end of cooking to avoid overcooking.

What can I substitute for harissa paste?

If you don’t have harissa paste, you can use a mix of smoked paprika, a pinch of cayenne pepper, and a little ground cumin to replicate some of the warm, spicy flavors.