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To serve

  • 3 tbsp bought olive oil mayonnaise
  • good-quality crusty bread

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates3g
  • carbs34g
  • sugars13g
  • fibre6g
  • protein37g
  • salt2.01g

Method

  • step 1

    Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.

  • step 2

    Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.

  • step 3

    Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.

  • step 4

    Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.

  • step 5

    Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.

  • step 6

    To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you’ll definitely want to mop up the juices.

Recipe from Good Food magazine, June 2010

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.3 out of 5.15 ratings

Tirinhas

Excellent recipe, fish and seafood cook very quickly and these are added at just the right time. Suggest a sprinkling of fresh coriander (cilantro) just before serving - much used in Portugal.

alemap

Really very very good. Left out the mussels as my husband doesn't like and added some squid - which he loves. Fourth or fifth time of making and is a regular favourite Make some crusty bread and you have a feast. Make your own mayo, really easy and much nicer. alemap

Crumbortwo

A star rating of 1 out of 5.

I thought this was very average. Not a touch on a good soupe de poisson or an Italian fish soup.

stellacsg

A star rating of 5 out of 5.

I made this for dinner tonight and the family loved it. It was the first time I was attempting a fish / seafood stew but there was no reason to worry. A very easy dish to make (though it does take a while to prepare and cook). I added some calamari rings and doubled the recipe to serve 4 but…

felicityhm

A star rating of 5 out of 5.

Absolutely delicious. I couldn't find any prawns that were raw with there shells on so I had to miss out step 1 but the sauce was still amazing.

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