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Provencal Seafood Stew with Capsicum Rouille

Take your tastebuds on a trip to the seaside with this comforting winter broth.

Provencal Seafood Stew with Capsicum Rouille

Serves 6

½ tsp saffron threads
2 tbsp olive oil
1 leek, quartered lengthways and chopped
1 onion, chopped
1 small fennel, chopped
1 carrot, peeled and finely chopped
2 cloves garlic, crushed
¼ tsp dried chili flakes
1 tbsp fresh tarragon leaves, chopped, extra to garnish
¾ cup white wine
1 sebago potato, peeled and cut into 1cm cubes
6 cups fish stock
10cm strip orange peel
2 bay leaves
750g mussels, cleaned, beards removed
500g thick white boneless fish, cut into 5cm pieces
12 large green king prawns, peeled, tails intact and deveined

Capsicum Rouille
1 cup fire roasted peppers/capsicum, well drained
1 clove garlic, crushed
½ tsp sweet paprika
¼ cup good egg mayonnaise

Combine saffron and 2 tablespoons boiling water in bowl. Allow to sit for 5 minutes. Heat oil in a large, deep frying pan over a medium heat. Add leek, onion, fennel, carrot, garlic, chili and tarragon. Cook, stirring for 10 minutes, or until tender.

Add white wine. Reduce by half. Add potato, fish stock, peel, bay leaves, saffron and liquid. Bring to the boil. Cover, reduce heat and simmer for 10 minutes.
Add mussels. Cover and cook for 3 minutes. Add fish and prawns. (Prawns can be added to the stew unpeeled. This will intensify the flavour. Adjust cooking time accordingly.)

Cover and simmer gently for 3 minutes or until seafood is just cooked through. Discard any un-open mussels.

To make rouille, process the capsicum, garlic and paprika until smooth. Add the mayonnaise. Pulse until combined. Season to taste then serve with soup.

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