Photo: Kevin McCutcheon
Summer fish stew with rouille
19 ingredients
30 min + 55 min
Serves 2
openrecipes
Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two
Estimated Nutrition (whole recipe, rough)
1310
Calories
72g
Protein
34g
Fat
172g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Star Anise | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes