Prep 15 mins • Cook 25 mins • Serves 4 to 6.
Seafood Stew with Rouille
Prep 15 mins • Cook 25 mins • Serves 4 to 6
• 1 tbsp olive oil • 1 onion, thinly sliced • 350 g 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
1 In a large, flameproof, casserole dish, heat oil on medium-high. Saute onion 2 to 3 mins, until tender, Add potato, wine and garlic. Simmer 1 to 2 mins.
2 Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.
3 Add prawns, mussels and fish to simmering sauce. Simmer, covered, 3 to 4 mins, until mussel shells open, prawns completely change colour and fish flakes easily with a fork when tested.
4 Serve stew in bowls with a dollop of rouille. Accompany with fries, if liked.
TIP: For rouille, combine ½ 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 ¼ cup olive oil. Add chilli, if liked.
