Fish Stew Mediterranean Style

Source : Peel The Prawns Whilst Leaving The Tales On Cover And Chill Place All The Prawn Trimmings And Fish Training Into A Pan And Cover With About 450 Ml Of W...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 23, 2021

Step:

  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


Ingredients

  1. 225 g cooked prawns in the shells
  2. 450 g mixed whitefish fillets such as cod, haddock, mullet et cetera, skinned and chopped - reserve the skins for the stock
  3. 3 tablespoons olive oil
  4. 1 onion chopped
  5. 1 leek sliced
  6. 1 carrot diced
  7. 1 garlic clove chopped
  8. 1/2 teaspoon ground turmeric
  9. 150 mL dry white wine
  10. 400 g can tomatoes - chopped
  11. sprigs fresh parsley, thyme and fennel
  12. 1 bay leaf
  13. small piece of orange peel
  14. 1 prepared squid, body cut into rings and tentacles chopped
  15. 12 mussels in their shells (make sure the shells are closed when you purchase)
  16. 3 tablespoons Parmesan cheese
  17. chopped fresh parsley
  18. For the Rourille sauce
  19. 2 slices white bread with crusts removed
  20. 2 garlic cloves crushed
  21. half fresh red chilli
  22. 1 tablespoon tomato purée
  23. 4 tablespoons olive oil

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