Fish Stew Mediterranean Style.
You can have Fish Stew Mediterranean Style using 23 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Fish Stew Mediterranean Style
- You need 225 g of cooked prawns in the shells.
- It's 450 g of mixed whitefish fillets such as cod, haddock, mullet et cetera, skinned and chopped - reserve the skins for the stock.
- It's 3 tablespoons of olive oil.
- You need 1 of onion chopped.
- You need 1 of leek sliced.
- It's 1 of carrot diced.
- Prepare 1 of garlic clove chopped.
- Prepare 1/2 teaspoon of ground turmeric.
- You need 150 mL of dry white wine.
- It's 400 g of can tomatoes - chopped.
- Prepare sprigs of fresh parsley, thyme and fennel.
- You need 1 of bay leaf.
- You need of small piece of orange peel.
- It's 1 of prepared squid, body cut into rings and tentacles chopped.
- Prepare 12 of mussels in their shells (make sure the shells are closed when you purchase).
- Prepare 3 tablespoons of Parmesan cheese.
- You need of chopped fresh parsley.
- Prepare of For the Rourille sauce.
- It's 2 slices of white bread with crusts removed.
- Prepare 2 of garlic cloves crushed.
- You need half of fresh red chilli.
- It's 1 tablespoon of tomato purée.
- It's 4 tablespoons of olive oil.
Fish Stew Mediterranean Style step by step
- Peel the prawns whilst leaving the tales on. Cover and chill..
- 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..
- Strain and reserve the stock.
- 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..
- Pour in the white wine, tomatoes and juice, reserve fish stock the herbs and orange peel..
- Bring to the boil in cover and simmer gently for about 20 minutes.
- 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.
- 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).
- Remove the bay leaf and orange peel.
- Seeds in the stew and serving bowls with a spoonful of the rouille sauce and sprinkle with the Parmesan and parsley.