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Easy seafood stew with rouille
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2 tsp olive oil
2 echalion shallots, sliced
400g tomatoes, chopped
4 cloves garlic, crushed
500ml Cooks’ Ingredients Fish Stock
650g pack Charlotte potatoes, cut into 2cm chunks
1 tsp Bart Blends Fish Seasoning
25g pack curly parsley, finely chopped
400g pack frozen fruits de mer
1 fresh green jalapeño chilli, deseeded and finely chopped
5 tbsp low-fat mayonnaise
1. Heat the oil in a large saucepan and fry the shallots for 2 minutes. Add the tomatoes and 3/4 of the garlic and fry for a further minute. Add the stock, potatoes, fish seasoning and a generous half of the chopped parsley to the pan. Bring to a gentle simmer, cover and cook for 10 minutes. Add the fruits de mer and cook for a further 10 minutes until the potatoes and seafood are cooked through.
2. Meanwhile, stir the remaining garlic, the chilli and 2 tsp water into the mayonnaise to make a rouille and transfer to a small bowl. Ladle the stew into shallow bowls, sprinkle with the remaining parsley and top with spoonfuls of the rouille.
Typical values per serving:
1 of your 5 a day; high in protein
This recipe was first published in September 2018.