Dinner for 4

Fish Stew with Rouille

Name: Fish Stew with Rouille
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 large prawns; 3 tbsp olive oil; 150 ml dry white wine; 200 ml fish stock; 1 small finely diced fennel; 1 small finely diced onion; 3 cloves chopped garlic; 1 large potatoes; 1 orange; 1 star anise; 1 bay leaf; 1 1/2 tsp harissa spice; 2 tbsp tomato puree; 400 g chopped tomatoes; 1 handful mussels; 200 g white fish; 2 thyme

White fish, prawns, and mussels simmer with tomatoes, fennel, potatoes, wine, and a spicy garlic oil.

$3.10per serving $$

45 minstart to table

4servings

French Dairy-free Family Dinners Cold-weather comfort Winter

Ingredients

6 large prawns
3 tbsp olive oil
150 ml dry white wine
200 ml fish stock
1 small finely diced fennel
1 small finely diced onion
3 cloves chopped garlic
1 large potatoes
1 orange
1 star anise
1 bay leaf
1 1/2 tsp harissa spice
2 tbsp tomato puree
400 g chopped tomatoes
1 handful mussels
200 g white fish
2 thyme

Steps

Heat 2 tablespoons olive oil in a large pot over medium heat, then soften the fennel, onion, and garlic for 5 minutes.
Add the potato, tomatoes, wine, fish stock, tomato puree, star anise, bay leaf, thyme, orange zest, and harissa, then simmer for 20 minutes.
Stir the remaining olive oil with a little garlic and harissa in a small bowl.
Add the fish and mussels to the pot, cover, and cook for 5 minutes.
Add the prawns and cook for 4 minutes, until the fish flakes at 145 F and the prawns are opaque.
Remove the star anise and bay leaf, then season with salt and pepper and spoon the spicy oil over each bowl.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.