Servings: 6


1.5 kg fish, such as John Dory, Gurnard, Monkfish and Snapper
200g of prawns
olive oil for cooking
1 x onion finely chopped
3 sticks celery finely chopped
1 head fennel finely chopped
1 red pepper finely chopped
4 garlic cloves chopped
Juice of one orange and 2cm piece of zest
1 tin of tomatoes
2 fresh bay leaves
1 sprig of thyme.
1 large pinch x cayenne pepper
salt and freshly ground black pepper
½ teaspoon of saffron.

For the croutons,
1 baguette, olive oil ,1 clove of garlic, 50g grated gruyere cheese.

25g dry bread soaked in fish stock.
2 garlic cloves
1 egg yolk,
2 teaspoons of harissa .
¼ teaspoon of salt.
250ml olive oil.

Recipe by: Tom Kime
Publication: Tom's Kitchen (Jul 2010)
Recipe ID: 100438


Harissa is a North African spice blend that comes in two forms.  Either as red paste, that looks like tomato puree or as dry spice mix.  If using the dry spice mix then mix it with a little tomato puree. 


Place all the rouille ingredients in a food processor and slowly add the oil to make an emulsion.
Cut the baguette into thin slices and bake them in the oven or toast them until golden.  Rub the toasts with garlic.

Fillet the fish and save the bones for stock.  Cut the fish into even sized pieces

2 litres of water, the fish bones cleaned
2 bay leaves, 10 pepper corns.  2 sticks of celery, roughly chopped, the trimmings from the fennel and onion used in the soup.  Parsley stalks and a sprig of thyme.

Cover the pan of bones and ingredients with cold water.  Bring to the boil, and then turn down to a simmer.  Skim off all the excess scum that floats to the surface.
Simmer gently for 20 minutes and then strain the stock.


Heat a little olive oil in the pan and add the chopped onion, celery, fennel, red pepper.  Cook gently for about fifteen minutes until the vegetables are very soft but with out too much colour.

Add the thyme, garlic, orange peel, bay leaf and saffron and stir to combine the flavours.  Add the tinned tomatoes and cook for a further five minutes until the tomatoes have reduced. At this stage add the strained fish stock and orange juice.  Bring to the boil and simmer for twenty minutes.

Pour this mixture into a food processor and puree until smooth.  Return to the pan and bring back to the boil.  Season the broth with salt, pepper and cayenne pepper. 

Season the fish and prawns and add to the fish stew.  Turn off the heat and allow the fish to gently poach for five minutes, It should have gentle but noticeable taste and heat from the cayenne pepper.  Serve with the croutons and rouille.

To serve spread a little rouille on the crouton and sprinkle with gruyere cheese.

Float the croutons in the fish stew and serve in large bowls. 



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