Make your own homemade rouille, a sauce that originates from Provence, and serve with a delicious tomato-based potato and seafood stew.
- 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
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.
Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.
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.
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
- seafood stew