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 mussels or clams

200g skinless, sustainably-caught white fish (such as cod loin), 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, and devein each prawn. Heat 1 tbsp oil in a pan, fry the shells for 5 minutes until dark pink and golden in patches. Add the white wine, boil down by two thirds, then pour in the fish stock. Strain the mixture into a jug, discarding the shells.

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

Step 3: Peel the potato and cut into roughly 2cm chunks. Place in a pan of cold water, bring to the boil, and cook for about 5 minutes until nearly tender. Drain well.

Step 4: Peel a strip of zest from the orange. Add the zest, star anise, bay leaf, and ½ tsp harissa paste to the pan with vegetables. Fry uncovered for 5–10 minutes until the vegetables are soft, sweet, and golden.

Step 5: Stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes and strained stock, then simmer for 10 minutes until the sauce thickens slightly. Season to taste.

Step 6: Meanwhile, scrub the mussels or clams and remove any beards. Discard any open shells that do not close when tapped.

Step 7: Reheat the sauce if needed. Gently stir in the potato chunks, fish pieces, and prawns. Bring to a boil, cover, and simmer gently for 3 minutes.

Step 8: Scatter the mussels or clams over the stew, cover again, and cook for an additional 2 minutes or until the shells open wide. Discard any that remain closed.

Step 9: Check that the fish flakes easily and the prawns are pink through. Scatter with fresh thyme leaves before serving with a dollop of olive oil mayonnaise and crusty bread.

Tips & Variations

Use sustainably sourced seafood to support the environment and ensure freshness.

If you prefer less spice, reduce the harissa paste to 1 teaspoon or omit it entirely.

For a vegetarian version, substitute the fish stock with vegetable stock and use hearty vegetables like zucchini and bell peppers instead of seafood.

Prepare the sauce base ahead of time to save effort on serving day—simply reheat before adding the seafood.

FAQs

Can I use frozen seafood for this stew?

Yes, you can use frozen prawns, fish, and shellfish, but thaw them properly in the refrigerator before cooking to ensure even cooking and better texture.

What can I substitute for rouille if I don’t have it?

If rouille isn’t available, a simple garlic mayonnaise or a blend of mayonnaise with a touch of smoked paprika and minced garlic makes a great alternative to add flavor and creaminess.