Fish stew with cheat's rouille recipe

Name: Fish stew with cheat's rouille recipe
Total time: 45 min
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; 3 anchovy fillets, drained; 1 garlic clove; 150g good-quality mayonnaise; Finely grated zest and juice of ½ lemon

www.deliciousmagazine.co.uk

This impressive fish stew recipe is created using mussels, white fish and anchovies and finished with a quick cheat's rouille.

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Mortar and pestle
Microplane
Pot
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Kitchen scale
Can opener
Stove
Wooden spoon
Ladle
Serving bowl
Spoon

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
3 anchovy fillets, drained
1 garlic clove
150g good-quality mayonnaise
Finely grated zest and juice of ½ lemon