Recipe French-style fish stew : Practical and Delicious

Recipe French-style fish stew : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French-style fish stew. You are currently reading Recipe French-style fish stew : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe French-style fish stew requires 10m, cook 40m and serve 6. Caution: allergy Contains gluten, milk, fish, shellfish and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Fragrant and hard to resist, this fish stew combines seafood and the exciting tomato flavours of France. A baguette is perfect to mop up the sauce.

Ingredients:

19 Ingredients

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  1/4 cup (60ml) olive oil
  
  
  


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  6 large green prawns, peeled (tails intact), deveined, shells reserved
  
  
  


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  150ml white wine
  
  
  


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  200ml good-quality fish stock
  
  
  


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  1 small fennel bulb, finely chopped
  
  
  


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  1 onion, finely chopped
  
  
  


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  3 garlic cloves, thinly sliced
  
  
  


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  1 desiree potato, chopped
  
  
  


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  Pared zest of 1 orange
  
  
  


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  1 bay leaf
  
  
  


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  2 tsp chopped thyme leaves
  
  
  


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  1 tbsp harissa
  
  
  


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  2 tbsp tomato puree
  
  
  


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  400g can chopped tomatoes
  
  
  


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  12 mussels, debearded
  
  
  


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  200g firm boneless fish, cut into 3cm pieces
  
  
  


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  1/2 cup (150g) whole-egg mayonnaise
  
  
  


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  2 tbsp chopped flat-leaf parsley leaves
  
  
  


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  Baguette, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Heat 1 tbs oil in a large frypan over medium-high heat. Fry the prawn shells for 1-2 minutes until they turn pink. Add the wine and cook for 2-3 minutes until reduced by half. Add the stock and bring to a simmer, then strain and set aside.
  
  
  


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  Step 2
  
  
  
  
  Heat the remaining 2 tbs oil in a frypan over medium heat. Add the fennel, onion and garlic, season and reduce heat to low.
  
  
  


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  Step 3
  
  
  
  
  Cover and cook for 10 minutes or until vegetables have softened.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, cook potato in a saucepan of boiling, salted water for 10 minutes or until almost tender, then drain.
  
  
  


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  Step 5
  
  
  
  
  Add orange zest, bay leaf, thyme and half the harissa to onion mixture. Then stir in potato, tomato puree, canned tomato and strained stock. Simmer for 10 minutes or until slightly reduced, then season.
  
  
  


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  Step 6
  
  
  
  
  Add the peeled prawns, mussels and fish, then bring to a simmer. Cover and cook for 3 minutes or until seafood is just cooked and the mussels have opened.
  
  
  


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  Step 7
  
  
  
  
  Combine mayonnaise with remaining harissa. Sprinkle the stew with parsley, then serve with baguette and mayonnaise.
  
  
  

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