Fish stew with cheat's rouille recipe | delicious. magazine

Ingredients

• 1 tbsp olive oil
• 1 onion, finely sliced
• 1 celery stick, finely chopped
• 1 small fennel bulb, finely sliced
• 2 tsp fennel seeds
• ½-1 tsp chilli flakes
• 3 garlic cloves, finely chopped
• 100ml dry white wine or vermouth
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 bay leaf
• 500ml fish stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
• 350g sustainably sourced skinless white fish, such as haddock or coley, cut into chunks
• 200g (a large handful) mussels, cleaned (discard any open ones that don’t close when firmly tapped)
• Fresh parsley, chopped, to serve
• For the cheat’s rouille
• 3 anchovy fillets, drained
• 1 garlic clove
• 150g good-quality mayonnaise
• Finely grated zest and juice of ½ lemon