Cook mode · Fish
Provençal Fish Stew with Harissa Rouille
Savor wholesome fresh seafood gently simmered in an aromatic organic fennel, tomato, and citrus broth with spicy rouille.
45 min · serves 2
Watch it being made — pause anytime and follow along at your own pace.
8:00Step 1 of 6
Infuse Prawn Stock
Peel the prawns, reserving the tails on the meat. Sauté the shells in 1 tablespoon of olive oil for 5 minutes until deep pink, deglaze with wine, reduce by two-thirds, pour in the stock, and strain.
On the counter
- Wild large prawns6
- Organic firm white fish fillets, cut into chunks200g
- Fresh mussels, scrubbed and debearded1 handful
- Organic olive oil3 tbsp
- Dry white wine150ml
- Fish stock200ml
- Organic fennel bulb, finely diced1 small
- Organic yellow onion, finely diced1 small
- Organic garlic, chopped3 cloves
- Organic potato, peeled and cut into 2cm cubes1 large
- Organic orange, zested in strips1
- Star anise1
- Dried bay leaf1
- Harissa paste1 1/2 tsp
- Organic tomato purée2 tbsp
- Organic chopped tomatoes400g can
- Organic fresh thyme sprigs2
- Olive oil mayonnaise2 tbsp
- Crusty sourdough bread, to serve4 slices
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