Name: Summer fish stew with rouille
Total time: 85 min
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 1 adet bay leaf; 400 g chopped tomatoes; 150 ml Dry white wine; 1 çay kaşığı few thyme leaves; 200 ml fish stock; 3 g garlic cloves thinly sliced; 1 çay kaşığı Harissa paste; 200 g large potato; 250 g large, raw, shell-on prawns; 3 yemek kaşığı mild olive oil; 1 adet orange; 200 g skinless, sustainably-caught white fish (cod loin); 140 g small fennel bulb; 100 g small onion, thinly sliced; 1 çay kaşığı Star Anise; 3 yemek kaşığı store-bought olive oil mayonnaise; 2 yemek kaşığı tomato purée

Malzemeler

Malzemeler
1 adet bay leaf
400 g chopped tomatoes
150 ml Dry white wine
1 çay kaşığı few thyme leaves
200 ml fish stock
3 g garlic cloves thinly sliced
1 çay kaşığı Harissa paste
200 g large potato
250 g large, raw, shell-on prawns
3 yemek kaşığı mild olive oil
1 adet orange
200 g skinless, sustainably-caught white fish (cod loin)
140 g small fennel bulb
100 g small onion, thinly sliced
1 çay kaşığı Star Anise
3 yemek kaşığı store-bought olive oil mayonnaise
2 yemek kaşığı tomato purée

Hazırlanışı

Sweat the sliced onion and fennel in 41g olive oil over medium-low heat until softened.

Add 3 sliced garlic cloves, 1 bay leaf, and 5g star anise, cooking for 1 minute until fragrant.

Stir in 32g tomato purée and cook for 1 minute, then add 400g chopped tomatoes and 147g dry white wine.

Summer fish stew with rouille

Malzemeler

Hazırlanışı

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