Description
A flavorful and hearty summer fish stew featuring prawns, white fish, mussels, and clams simmered in a rich tomato and fennel broth infused with aromatic spices like star anise and harissa. Finished with a dollop of spicy rouille mayonnaise and served with crusty bread, this dish combines vibrant Mediterranean flavors for a satisfying and elegant seafood meal.
Ingredients
Scale
Seafood
- 6 large, raw, shell-on prawns
- handful mussels or clams
- 200g skinless, sustainably-caught white fish (cod loin), cut into chunky pieces
Broth and Vegetables
- 3 tbsp mild olive oil
- 150ml dry white wine
- 200ml fish stock (made from 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 preferred), peeled and cut into 2cm chunks
- 1 orange (zest peeled in a strip)
- 1 star anise
- 1 bay leaf
- 1½ tsp harissa paste (Belazu recommended)
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- few thyme leaves
Finishing
- 3 tbsp good-quality olive oil mayonnaise
- good-quality crusty bread, to serve
Instructions
- Prepare the prawns and make stock: Twist the heads off the prawns and peel away the legs and shells, leaving the tails intact. Devein each prawn. Fry the prawn shells in 1 tbsp olive oil over medium heat for 5 minutes until dark pink and golden in patches. Add the white wine and boil down by two thirds. Pour in the fish stock, then strain the mixture into a jug, discarding the shells.
- Cook the aromatics: Heat the remaining 2 tbsp olive oil in a deep frying pan or casserole dish. Add the sliced fennel, onion, and garlic, season with salt and pepper, then cover and gently cook for 10 minutes until softened.
- Prepare the potatoes: While the vegetables cook, peel the potato and cut into chunks about 2cm in size. Place in cold water, bring to a boil, and cook for 5 minutes until nearly tender. Drain in a colander.
- Sauté spices and zest: Peel a strip of zest from the orange. Add the orange zest, star anise, bay leaf, and ½ teaspoon harissa paste to the vegetable pan. Fry gently, uncovered, for 5 to 10 minutes until the vegetables are soft, sweet, and golden.
- Add tomatoes and stock: Stir in the tomato purée and cook for 2 minutes to deepen flavor. Add the chopped tomatoes and the strained prawn stock. Simmer uncovered for 10 minutes until the sauce thickens slightly. Adjust seasoning to taste. This sauce can be made ahead and reheated later.
- Prepare the shellfish: Scrub mussels or clams and remove any beards. Tap open shells on the work surface, discarding any that do not close after a few seconds.
- Combine seafood and simmer: Reheat the sauce if it was made earlier. Gently stir in the cooked potato chunks, fish pieces, and prawns. Bring back to the boil, then cover and gently simmer for 3 minutes.
- Cook mussels or clams: Scatter the mussels or clams over the stew and cover again. Cook for an additional 2 minutes until the shells open. Discard any that remain closed. The fish should flake easily and prawns should be pink all the way through.
- Finish and serve: Scatter fresh thyme leaves over the stew. Serve with a dollop of olive oil mayonnaise (rouille) on the side and plenty of crusty bread for dipping.
Notes
- Use sustainably caught fish for the best environmental impact and freshness.
- Harissa paste adds a subtle heat; adjust quantity to taste.
- Shellfish should be fresh and alive before cooking to ensure safety.
- The stew can be made ahead up to the simmering tomato sauce stage, then combined with seafood just before serving.
- King Edward potatoes hold their shape well and give a creamy texture.
- Remove prawn shells carefully to keep the tail intact for presentation.
- Discard any shellfish that do not close when tapped – they might be unsafe to eat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: fish stew, seafood stew, prawns, cod, mussels, clams, tomato stew, fennel, Mediterranean recipe, summer fish stew, rouille
