Fish Stew Mediterranean Style

This is a hearty dish Mediterranean style. Simply great for those cold winter evenings, or to be honest, any time you would like a good tasty meal

This is a hearty dish Mediterranean style. Simply great for those cold winter evenings, or to be honest, any time you would like a good tasty meal

Ingredients

70 mins

4 servings

225 gcooked prawns in the shells
450 gmixed whitefish fillets such as cod, haddock, mullet et cetera, skinned and chopped - reserve the skins for the stock
3 tablespoonsolive oil
1onion chopped
1leek sliced
1carrot diced
1garlic clove chopped
1/2 teaspoonground turmeric
150 mLdry white wine
400 gcan tomatoes - chopped
sprigsfresh parsley, thyme and fennel
1bay leaf
small piece of orange peel
1prepared squid, body cut into rings and tentacles chopped
12mussels in their shells (make sure the shells are closed when you purchase)
3 tablespoonsParmesan cheese
chopped fresh parsley
For the Rourille sauce
2 sliceswhite bread with crusts removed
2garlic cloves crushed
halffresh red chilli
1 tablespoontomato purée
4 tablespoonsolive oil

70 mins

1

Peel the prawns whilst leaving the tales on. Cover and chill.
2

Place all the prawn trimmings and fish training into a pan and cover with about 450 mL of water. Bring to the boil, then cover and simmer for about 30 minutes.
3

Strain and reserve the stock
4

Heat the oil in a large saucepan and add the onion, leek, carrot and garlic. Fry gently for about 7 to 8 minutes, then stir in the turmeric.
5

Pour in the white wine, tomatoes and juice, reserve fish stock the herbs and orange peel.
6

Bring to the boil in cover and simmer gently for about 20 minutes
7

In the meantime prepare the Rourille sauce. Blend the bread in a food processor together with the garlic, chilli and tomato purée. Whilst the motor is still running pour in the oil in a steady thin drizzle until the mixture is smooth and thickened
8

Add the fish and seafood to the pan and simmer for 5 to 6 minutes or until the fish is opaque and the mussels open (discard any mussels that don't open)
9

Remove the bay leaf and orange peel
10

Seeds in the stew and serving bowls with a spoonful of the rouille sauce and sprinkle with the Parmesan and parsley