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Summer Fish Stew with Rouille Recipe

Summer Fish Stew with Rouille Recipe

Photos of Summer Fish Stew with Rouille Recipe

How To Make Summer Fish Stew with Rouille

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 lb white fish fillets, cut into chunks
  • 1 lb mussels, cleaned and debearded
  • 1 lb clams, soaked and scrubbed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fish or vegetable broth
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges
  • For the Rouille:
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.

  2. Add red bell pepper, zucchini, and cherry tomatoes. Cook for 5 minutes until vegetables are slightly softened.

  3. Pour in fish or vegetable broth and white wine. Add dried thyme, salt, and black pepper. Bring to a simmer.

  4. Gently add the white fish chunks, mussels, and clams to the pot. Cover and cook for about 10 minutes until the seafood is cooked through and the shells have opened.

  5. In the meantime, prepare the rouille sauce. In a small bowl, mix together mayonnaise, minced garlic, Dijon mustard, paprika, and cayenne pepper. Set aside.

  6. Taste the fish stew and adjust seasoning if needed. Stir in fresh parsley.

  7. Serve the fish stew hot with a dollop of rouille sauce on top. Garnish with lemon wedges.


  • Calories : 380kcal
  • Total Fat : 18g
  • Saturated Fat : 3g
  • Cholesterol : 65mg
  • Sodium : 1200mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 3g
  • Sugar : 6g
  • Protein : 30g
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