Servings: 4 servings
Calories: 420kcal
Ingredients
- 500 g firm white fish (monkfish, sea bass) cut into chunks
- 300 g mussels cleaned
- 200 g prawns shell-on
- 200 g clams
- 3 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1 fennel bulb thinly sliced
- 400 g canned tomatoes chopped
- 1 L fish stock
- 150 ml dry white wine
- Large pinch saffron threads
- 1 tsp fennel seeds
- Orange zest strip
- 2 bay leaves
- 4 tbsp mayonnaise rouille
- 2 garlic cloves rouille
- 1 pinch saffron rouille
- 1 pinch cayenne rouille
Instructions
- Steep saffron in 2 tbsp warm fish stock 10 minutes.
- Heat olive oil in large pot. Sauté onion and fennel 10 minutes until softened. Add garlic and fennel seeds, cook 2 minutes.
- Add tomatoes, white wine, fish stock, saffron with soaking liquid, orange zest, and bay leaves. Bring to boil.
- Simmer 20 minutes. Remove bay leaves and orange zest. Blend half the broth briefly for body, return to pot.
- Make rouille: blend mayonnaise, minced garlic, saffron, and cayenne until smooth.
- Add firm fish chunks to simmering broth. Cook 8 minutes.
- Add mussels, prawns, and clams. Cover and cook 5 minutes until shells open and prawns are pink. Discard any unopened shells.
- Season and serve immediately with rouille on the side.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 52g | Fat: 16g | Fiber: 3g
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