Fish Stew with Rouille

Story behind the dish

Imagine a cozy seaside harbor, where the air is filled with the briny scent of the ocean and the lively chatter of fishermen. This Fish Stew with Rouille captures that vibrant spirit in every spoonful, combining fresh seafood with aromatic spices and a spicy mayonnaise topping. It’s the perfect dish to bring warmth and a touch of coastal elegance to your table—rich, hearty, and bursting with flavor.

Whether you’re celebrating a special occasion or simply craving a comforting bowl of seafood goodness, this stew elevates everyday ingredients into a culinary delight. The secret lies in layering flavors, from the sweet roasted vegetables infused with star anise to the luscious broth enriched by prawn shells and tangy tomato puree. And with a quick rouille to dollop on top, each bite is a symphony of textures and tastes.

Ingredients

• 6 large prawns (shrimp), peeled, deveined, shells reserved
• 3 tbsp olive oil
• 5 oz (150 ml) dry white wine
• 7 oz (200 ml) fish stock
• 1 small fennel bulb, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, chopped
• 1 large potato, peeled and cut into 1-inch chunks
• Zest of 1 orange
• 1 star anise
• 1 bay leaf
• ½ tsp harissa spice
• 2 tbsp tomato purée
• 14 oz (400 g) chopped tomatoes
• A handful of mussels, scrubbed and debearded
• 7 oz (200 g) white fish fillet
• Fresh thyme leaves, to serve
• Bread, for serving

For the rouille:

• Mayonnaise
• Remaining harissa spice

Step-by-step

1. Twist the heads from the prawns, then peel, devein, and leave the tails intact. Fry the shells in 1 tbsp olive oil over medium heat for about 5 minutes until dark pink and golden—this intensifies their seafood flavor. Add the white wine, boil down by two-thirds, then pour in the fish stock. Strain the mixture into a jug, discarding the shells.
2. Heat the remaining 2 tbsp olive oil in a large skillet or casserole dish. Add the diced fennel, onion, and garlic. Season with a little salt, cover, and gently cook for 10 minutes until softened and fragrant.
3. Meanwhile, peel the potato and cut it into small chunks. Place in a pot of cold water, bring to a boil, and cook for about 5 minutes until almost tender. Drain well.
4. Peel a strip of orange zest, then add it along with the star anise, bay leaf, and ½ tsp harissa into the skillet. Fry uncovered over low heat for 5–10 minutes until the vegetables are soft, sweet, and golden.
5. Stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes and prepared fish stock. Let the mixture simmer gently for about 10 minutes until the sauce thickens slightly. Taste and season as needed.
6. Meanwhile, scrub the mussels and pull away any stringy beards. Discard any that are already open and don’t close when tapped.
7. Reheat the sauce if necessary, then gently stir in the potato chunks, white fish, and prawns. Bring back to a gentle boil, then cover and simmer for 3 minutes until the fish flakes easily and the prawns turn pink.
8. Add the mussels or clams, cover again, and cook for another 2 minutes until the shells open wide. Discard any that remain closed. Sprinkle with fresh thyme leaves.
9. To prepare the rouille, mix the remaining harissa into mayonnaise until smooth. Serve the stew hot, topped with generous spoonfuls of rouille—its spicy richness melting into the broth.

Chef’s tips & serving ideas

• For an extra depth of flavor, let the stew rest for a few hours and reheat gently before serving.
• Pair this luxurious seafood stew with crusty bread to mop up every last drop of the fragrant broth and spicy rouille.

Closing thoughts

This Fish Stew with Rouille is a celebration of oceanic flavors wrapped in a comforting, soul-warming dish. With its vibrant spices, tender seafood, and the silky richness of rouille, each spoonful transports you to a breezy coastal café. Gather your loved ones around, serve with warm bread, and enjoy a meal that’s as memorable as a day by the sea.