Ingredients of Fish Stew Mediterranean Style

  1. You need 225 g of cooked prawns in the shells.
  2. It's 450 g of mixed whitefish fillets such as cod, haddock, mullet et cetera, skinned and chopped - reserve the skins for the stock.
  3. It's 3 tablespoons of olive oil.
  4. You need 1 of onion chopped.
  5. Prepare 1 of leek sliced.
  6. Prepare 1 of carrot diced.
  7. You need 1 of garlic clove chopped.
  8. It's 1/2 teaspoon of ground turmeric.
  9. You need 150 mL of dry white wine.
  10. You need 400 g of can tomatoes - chopped.
  11. You need sprigs of fresh parsley, thyme and fennel.
  12. It's 1 of bay leaf.
  13. It's of small piece of orange peel.
  14. You need 1 of prepared squid, body cut into rings and tentacles chopped.
  15. You need 12 of mussels in their shells (make sure the shells are closed when you purchase).
  16. You need 3 tablespoons of Parmesan cheese.
  17. Prepare of chopped fresh parsley.
  18. It's of For the Rourille sauce.
  19. It's 2 slices of white bread with crusts removed.
  20. It's 2 of garlic cloves crushed.
  21. Prepare half of fresh red chilli.
  22. Prepare 1 tablespoon of tomato purée.
  23. You need 4 tablespoons of olive oil.

Fish Stew Mediterranean Style step by step

  1. Peel the prawns whilst leaving the tales on. Cover and chill..
  2. Place all the prawn trimmings and fish training into a pan and cover with about 450 mL of water. Bring to the boil, then cover and simmer for about 30 minutes..
  3. Strain and reserve the stock.
  4. Heat the oil in a large saucepan and add the onion, leek, carrot and garlic. Fry gently for about 7 to 8 minutes, then stir in the turmeric..
  5. Pour in the white wine, tomatoes and juice, reserve fish stock the herbs and orange peel..
  6. Bring to the boil in cover and simmer gently for about 20 minutes.
  7. In the meantime prepare the Rourille sauce. Blend the bread in a food processor together with the garlic, chilli and tomato purée. Whilst the motor is still running pour in the oil in a steady thin drizzle until the mixture is smooth and thickened.
  8. Add the fish and seafood to the pan and simmer for 5 to 6 minutes or until the fish is opaque and the mussels open (discard any mussels that don't open).
  9. Remove the bay leaf and orange peel.
  10. Seeds in the stew and serving bowls with a spoonful of the rouille sauce and sprinkle with the Parmesan and parsley.

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