Easy Summer Fish Stew with Garlic Rouille

Step 1: Prep the Prawns and Make the Stock

• Twist and peel the prawns: Twist the heads off the prawns, then peel off the legs and shells, leaving the tails intact. Devein the prawns by making a small slit along the back and removing the black vein.
• Cook the prawn shells: Heat 1 tbsp of olive oil in a small pan and fry the prawn shells for about 5 minutes, until they turn dark pink and golden in patches.
• Make the stock: Add 150ml of dry white wine to the pan with the prawn shells. Bring to a boil and reduce by two-thirds. Pour in the fish stock and bring to a simmer for a minute. Strain the mixture into a jug, discarding the shells. Set the stock aside.

Step 2: Prepare the Vegetables

• Cook the fennel, onion, and garlic: In a deep frying pan or casserole, heat the remaining 2 tbsp of olive oil over medium heat. Add the sliced fennel, onion, and garlic. Season with salt and pepper. Cover and gently cook for 10 minutes, stirring occasionally, until softened but not browned.
• Parboil the potato: While the vegetables are cooking, peel the large potato and cut it into 2cm chunks. Place them in a pan of cold water and bring it to a boil. Cook for about 5 minutes until the potato is almost tender. Drain and set aside.

Step 3: Build the Flavour Base

• Add spices and zest: Peel a strip of zest from the orange and add it to the pan with the fennel and onion. Stir in the star anise, bay leaf, and ½ tsp of harissa paste. Let everything fry gently, uncovered, for 5-10 minutes until the vegetables are soft, sweet, and golden.
• Stir in tomato purée and tomatoes: Add the tomato purée to the pan and cook for 2 minutes, stirring continuously. Then pour in the canned chopped tomatoes and the prawn stock. Stir well and simmer the sauce for about 10 minutes, allowing it to thicken slightly. Taste and adjust seasoning if needed.

Step 4: Prepare the Mussels and Fish

• Clean the mussels or clams: Scrub the mussels or clams under cold water. Pull away any stringy beards. Discard any mussels or clams that do not close after being tapped sharply on the counter.
• Prepare the fish: Cut the skinless, sustainably-caught white fish into chunky pieces (about 3-4cm). Set aside.

Step 5: Combine the Stew

• Add the potato and fish: Gently stir the parboiled potato, fish chunks, and prawns into the simmering tomato sauce. Bring the stew back to the boil, then cover and simmer gently for 3 minutes, until the fish starts to flake and the prawns are pink and cooked through.
• Add the mussels: Scatter the cleaned mussels or clams over the stew. Cover and cook for 2 more minutes or until the mussels' shells have opened wide. Discard any mussels or clams that remain closed.
• Finish with thyme: Scatter fresh thyme leaves over the top and remove from the heat.

Step 6: Make the Rouille

• Prepare the rouille: In a small bowl, stir the remaining harissa paste into the mayonnaise until well combined. This will add a spicy kick and richness to the stew.

Step 7: Serve

• Assemble and serve: Ladle the stew into bowls, ensuring everyone gets a good mix of prawns, fish, mussels, and vegetables. Top each serving with a generous spoonful of the spicy rouille, allowing it to melt into the stew and enrich the flavours.
• Pair with crusty bread: Serve with a good-quality crusty bread on the side, perfect for mopping up the delicious broth.

Pro Tip: If you want to make this dish in advance, you can prepare the base of the stew (steps 1–4) a few hours ahead, then reheat and continue with step 5 when ready to serve. The rouille can also be made ahead and kept in the fridge.