Seafood Stew with Rouille

Seafood Stew with Rouille

By The Weekly  

June 24, 2019

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

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 to 6 Servings


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


1In 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.

2Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.

3Add 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.

4Serve 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: Stevens