How To Make Summer Fish Stew with Rouille
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Serves:
Ingredients
- 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
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
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Add red bell pepper, zucchini, and cherry tomatoes. Cook for 5 minutes until vegetables are slightly softened.
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Pour in fish or vegetable broth and white wine. Add dried thyme, salt, and black pepper. Bring to a simmer.
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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.
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In the meantime, prepare the rouille sauce. In a small bowl, mix together mayonnaise, minced garlic, Dijon mustard, paprika, and cayenne pepper. Set aside.
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Taste the fish stew and adjust seasoning if needed. Stir in fresh parsley.
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Serve the fish stew hot with a dollop of rouille sauce on top. Garnish with lemon wedges.
Nutrition
- 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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