Summer Fish Stew With Rouille Recipes

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FISH STEW WITH CHEAT'S ROUILLE



Fish stew with cheat's rouille image

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

Provided by delicious. magazine

Categories     Mussel recipes

Time 45m

Yield Serves 4

Number Of Ingredients 20

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

Steps:

  • Heat the oil in a large pan and gently fry the onion, celery and fennel for 5 minutes or until soft. Add the fennel seeds, chilli and garlic, then fry for another minute.
  • Add the wine/vermouth and turn up the heat. Bubble for 2 minutes to evaporate most of the alcohol. Add the tomatoes, tomato purée, bay leaf and fish stock. Bring to a boil, then reduce the heat and simmer gently, covered with a lid, for 20 minutes.
  • Meanwhile, make the rouille. Pound the anchovies and garlic in a pestle and mortar to make a paste, then mix with the mayonnaise in a bowl. Stir through the lemon zest and juice and season well. Set aside.
  • Add the white fish to the pan, then the mussels. Turn up the heat so the stew bubbles. Cover with the lid and cook for 5 minutes, then take off the heat. Discard any closed mussels, then sprinkle with parsley.
  • Serve in bowls, topped with a spoonful of rouille, with crusty bread.

Nutrition Facts : Calories 428kcals, Fat 32.9g (4.9g saturated), Protein 22.4g, Carbohydrate 7.4g (5.8g sugars), Fiber 2.8g

SUMMER FISH STEW WITH ROUILLE



Summer fish stew with rouille image

Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 19

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

Steps:

  • Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
  • Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
  • Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
  • Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
  • Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
  • To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 2.01 milligram of sodium

SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS



Seafood Stew with Garlic Rouille Croutons image

Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.

Provided by Chuck Hughes

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

3 tablespoons/45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic bulb, halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
Shells of 4 crab legs (reserve the meat for the stew, below)
Shells of 2 lobsters (reserve the meat for the stew, below)
1 tablespoon/15ml peppercorns
1 tablespoon/15ml cold butter
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
Salt and freshly ground black pepper
1 cup/250ml frozen peas
6 to 8 slices country bread
3 cloves garlic, chopped
1/2 red chile pepper, seeded and chopped
1 egg yolk
1 cup/250ml olive oil, plus more for the pan
Salt and freshly ground black pepper
1 pound/500g clams
8 ounces /225g mussels
8 ounces/225g rock shrimp
Meat from 2 lobsters
Meat from 4 crab legs
Olive oil, for drizzling
4 to 6 sea scallops on the shell
Fresh chervil

Steps:

  • For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
  • For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
  • For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
  • For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.

PROVENCAL FISH STEW WITH ROUILLE



Provencal Fish Stew with Rouille image

Categories     Soup/Stew     Fish     Vegetable     Sauté     Stew     Dinner     Halibut     Fennel     Leek     White Wine     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1 garlic clove, minced
Pinch of cayenne pepper
Mediterranean bouquetgarni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
3 tablespoons olive oil
1 3/4 cups chopped fresh fennel bulb (from 1 large)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup dry white wine
1/4 teaspoon saffron threads
3 cups low-salt chicken broth
1 1/2 pounds halibut fillets, cut into 1-inch pieces
4 1-inch-thick baguette slices

Steps:

  • Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
  • Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
  • Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.

BOUILLABAISSE WITH ROUILLE (FRENCH FISH STEW)



Bouillabaisse With Rouille (French Fish Stew) image

Bouillabaisse is a fish stew, originating from the south of France (Marseilles). I believe the story of the dish is much like that of Ciopinno. Years ago I worked at a restaurant in Zurich, called Bouillabaisse...which they were famous for. This brings back some memories, although I couldn't tell you if this recipe is truly authentic or not. I do know that traditionally the broth is served with toasted bread topped with rouille inside the bowl, and the fish and seafood are on the side. This recipe calls for topping the stew with the rouille and serving bread on the side. I think any combination of all three items would be delicious! Note that the combination of the fish and seafood doesn't really matter, basically 3 lbs of whatever your favourites are.

Provided by magpie diner

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 29

2 leeks, washed and sliced thinly
1 Spanish onion, halved and sliced thinly
3 tablespoons olive oil
6 garlic cloves, peeled and finely chopped
2 bay leaves
2 carrots, peeled and roughly chopped
black pepper, freshly ground
4 medium potatoes, cut into large cubes
1/2 teaspoon ground fennel
2 slices orange peel, each about 3 inches long
1 teaspoon dried thyme (or use fresh if you have it)
2 teaspoons dried marjoram (or use fresh if you have it)
3 cups fish stock (or sub with 2 cups clam juice and 1 cup water)
2 tomatoes, diced
1 lemon
1 1/2 lbs cod fish fillets (or other white firm fish, or combination of different types of fish)
1/2 lb mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish)
1 lb uncooked shrimp (or any other shellfish you prefer)
1 pinch saffron
1 cup fresh parsley, chopped fine
sea salt
2 cups breadcrumbs
1 cup parmesan cheese, freshly grated
1/8 teaspoon cayenne (to taste)
1/2 cup water
1/4 cup fresh basil, chopped fine (or 1 tbsp dried)
1/4 cup fresh parsley, chopped fine
3 tablespoons olive oil
1 loaf French bread

Steps:

  • Bouillabaisse: Pull out a large soup pot, heat the olive oil in it over medium heat. Add in the leeks and onions and saute for about 10 minutes, until they are soft. Once soft, add in the garlic, bay leaves, carrots and quite a few rounds of freshly ground black pepper. Leave that to saute for about another 5-10 minutes.
  • Stir the potatoes into the pot along with the fennel seed, orange peel, thyme and marjoram. Saute for about 10 minutes, stirring frequently.
  • Add in the stock or clam juice and water. Add in the tomatoes and squeeze in the juice from the lemon (watch no lemon pits fall in). Simmer for about 15 minutes, at which time the carrots should be tender and the potatoes cooked, but still firm.
  • This is a good point to make the Rouille (and toasted bread if you are using), while the broth simmers, so skip ahead to that step if you haven't already.
  • Add in the fish (not the shellfish yet), as well as the saffron and parsley and simmer for about 5 minutes. Then add the shellfish and cook until shells open up (ie with mussels and clams), and the prawns are pink and firm. Adjust the seasoning with sea salt and get ready to serve ASAP.
  • Rouille: Mix together the bread crumbs, parmesan and cayenne. Add the water and blend into a paste. Stir in the basil, parsley and olive oil. Rouille should be hot and flavourful so add more hot spice if you like.
  • As soon as the seafood is done, remove the bay leaves and orange peel, then ladle into warm bowls and serve with a spoonful of rouille on top and bread on the side. Alternatively, top each bowl with slices of toasted french bread topped with rouille.

SEAFOOD STEW WITH SAFFRON AND ROUILLE



Seafood Stew With Saffron and Rouille image

Provided by Moira Hodgson

Categories     dinner, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 red pepper
1/4 cup bread crumbs
2 egg yolks
3 garlic cloves, peeled and any green part removed
Approximately 1 cup olive oil
Coarse salt and freshly ground pepper to taste
1 pound white potatoes
3 leeks, sliced
1 cup dry white wine
1/4 teaspoon saffron threads
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 cup canned Italian tomatoes
1/2 teaspoon thyme
2 pound bag mussels
1/4 pound medium shrimp, unpeeled
1/2 pound bay scallops, or sea scallops halved

Steps:

  • Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
  • Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
  • Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
  • Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
  • Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
  • Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.

Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams

SUMMER FISH STEW



Summer fish stew image

This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

4 slices stale bread , diced
2 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
1 tsp dried chilli flakes
400g can chopped tomatoes
4 frozen white fish fillets, such as cod or pollock
400g can butter beans , drained
small pack parsley , roughly chopped
1 lemon , cut into wedges

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
  • Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
  • Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

Nutrition Facts : Calories 325 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

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  • Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. DO AHEAD Can be prepared 1 day ahead.
  • Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
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