French · Dinner
Mixed Fish Stew
A French coastal stew of white fish, shrimp, and mussels simmered in a saffron-tinted tomato and fennel broth cut with white wine and orange zest. Built on sweated leek, garlic, and fennel, finished with a swirl of rouille and crusty bread for mopping the broth.
$10
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
485Calories
48.5gProtein
17.2gFat
28.8gCarbs
6.2gSugar
3.8gFiber
1328mgSodium
241mgChol
2.9gSat Fat
1102mgPotassium
142mgCalcium
4.6mgIron
6.2mcgVitamin B12
21mgVitamin C
gluten-free-adaptable
pescatarian
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Slice the leek and fennel thinly, mince the garlic, cut the fish into large chunks, and keep the shrimp and mussels separate on a plate.
2
Sweat
Warm the olive oil in a medium saucepan over medium-low heat, add the leek and fennel, and cook 6 minutes, stirring occasionally, until soft and translucent.
3
Bloom
Stir in the garlic, saffron, and tomato paste, and cook over medium heat 1 minute until fragrant and the tomato paste darkens slightly.
4
Simmer
Add the white wine and cook 2 minutes over medium-high heat, scraping the base, then add the fish stock, canned tomatoes, and orange zest, bring to a gentle simmer, and cook 10 minutes until the broth thickens slightly.
5
Poach
Lower heat to medium-low, add the fish and mussels, cover, and cook 4 minutes, then add the shrimp, cook uncovered 3 minutes until shrimp turn opaque and mussels fully open.
6
Finish
Season with salt and pepper, mix the mayonnaise with cayenne and crushed garlic for rouille, and stir in half the parsley.
7
Plate
Ladle the stew into a wide bowl, spoon rouille over the top, scatter remaining parsley, and serve with toasted baguette slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 5.2 oz150g shrimp
- 5.2 oz150g mussels
- 2/3 cup150ml dry white wine
- 1 cup240ml fish stock
- 2/3 cup80g, about a fifth of a 14.5 oz can canned tomatoes
- 11 small leek
- 11 small fennel bulb
- 2 clove2 clove garlic
- 22 small pinch of saffron threads
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp orange zest
- 2 tbsp2 tbsp mayonnaise
- pinch of cayenne
- 1 clove1 clove garlic
- 2 tsp2 tsp parsley
- salt, to taste
- black pepper, to taste
- 2 oz56g baguette
