Seafood Stew with Rouille

Make your own homemade rouille, a sauce that originates from Provence, and serve with a delicious tomato-based potato and seafood stew.

Yield: 4 to 6 Servings
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 1/5

Ingredients

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 350g kipfler potatoes, peeled, sliced
• 1 cup white wine
• 2 cloves garlic, crushed
• 2 tbsps tomato paste
• 1 can (400 g) crushed tomatoes
• 1 cup fish stock
• 1 tbsp rosemary leaves, chopped
• 500 g green prawns, shelled, deveined
• 500 g black mussels, scrubbed, bearded
• 300 g firm white skinless fish fillets
• French fries, rouille (see tip), to serve

Steps

01. In a large, flameproof, casserole dish, heat oil on medium-high. Sautè onion 2-3 mins, until tender, Add potato, wine and garlic. Simmer 1-2 mins.

02. Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.

03. Add prawns, mussels and fish to simmering sauce. Simmer, covered, 3-4 mins, until mussel shells open, prawns completely change colour and fish flakes easily with a fork when tested.

04. Serve stew in bowls with a dollop of rouille (see tip). Accompany with fries, if liked.

Top Tip: For rouille, combine 1/2 peeled, seeded, roasted capsicum, 1 peeled, cooked small potato, 2 crushed garlic cloves and 1 egg-yolk in a food processor. Puree. Season to taste. Gradually add 1/4 cup olive oil. Add chilli, if liked.Photo: Bauersyndication.com.au/Brett Stevens