Fish Easy Main French

Seafood stew with rouille

Name: Seafood stew with rouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 20ml (1 tablespoon) olive oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 400g kipfler potatoes, peeled, sliced; 1/2 teaspoon saffron; 250ml (1 cup) white wine; 2 tablespoons sun-dried tomato paste; 400g can crushed tomatoes; 300ml fish stock; 1 tablespoon chopped fresh rosemary; 300g firm white fish fillet, cut into pieces; 400g black mussels, scrubbed, bearded; Toasted baguette, to serve; 1 roasted red capsicum; 1 potato, peeled, boiled, diced; 2 garlic cloves, chopped; 1 egg yolk; 125ml (1/2 cup) olive oil

Rate now

20m

25m

Jump to recipe

Served with rouille, a red, mayonnaise-like sauce, this robust seafood stew will transport you to the French port city of Marseille.

20ml (1 tablespoon) olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
400g kipfler potatoes, peeled, sliced
1/2 teaspoon saffron
250ml (1 cup) white wine
2 tablespoons sun-dried tomato paste
400g can crushed tomatoes
300ml fish stock
1 tablespoon chopped fresh rosemary
300g firm white fish fillet, cut into pieces
400g black mussels, scrubbed, bearded
Toasted baguette, to serve

Rouille

1 roasted red capsicum
1 potato, peeled, boiled, diced
2 garlic cloves, chopped
1 egg yolk
125ml (1/2 cup) olive oil

Method

1.

Heat the oil in a large pan over medium heat. Add the onion and cook for 1 minute until softened. Add the garlic, potato, saffron and wine and simmer for 2 minutes. Add the tomato paste, tomatoes, stock and rosemary and cook for 15 minutes.
2.

To make the rouille, place the capsicum, potato, garlic and egg yolk in a food processor and season with salt and pepper. Process to combine, then add the oil in a thin steady stream until a smooth emulsion.
3.

Season the stew with salt and pepper, then add the fish and mussels. Cover and cook for a further 5 minutes. Remove the lid and discard any unopened mussels. Serve the stew with toasted baguette and a dollop of rouille on top.