Summer fish stew with rouille recipe | Good Food

Name: Summer fish stew with rouille recipe | Good Food
Total time: 85 min
Ingredients: 6 large, raw, shell-on prawns; 3 tbsp mild olive oil; 150ml dry white wine; 200ml fish stock (a cube is fine); 1 small fennel bulb (about 140g/5oz) halved and thinly sliced; 1 small onion thinly sliced; 3 garlic cloves thinly sliced; 1 large potato about 200g/8oz (I used King Edward); 1 orange; 1 star anise; 1 bay leaf; 1½ tsp harissa paste (I used Belazu); 2 tbsp tomato purée; 400g can chopped tomatoes; handful mussels or clams; 200g skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces; few thyme leaves; 3 tbsp bought olive oil mayonnaise; good-quality crusty bread

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Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two, from BBC Good Food magazine.

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Ingredients

6 large, raw, shell-on prawns
3 tbsp mild olive oil
150ml dry white wine
200ml fish stock (a cube is fine)
1 small fennel bulb (about 140g/5oz) halved and thinly sliced
1 small onion thinly sliced
3 garlic cloves thinly sliced
1 large potato about 200g/8oz (I used King Edward)
1 orange
1 star anise
1 bay leaf
1½ tsp harissa paste (I used Belazu)
2 tbsp tomato purée
400g can chopped tomatoes
handful mussels or clams
200g skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces
few thyme leaves
3 tbsp bought olive oil mayonnaise
good-quality crusty bread