This dish from the Irish food board Bord Bia is a combination of fresh Irish fish with the delicious French sauce rouille.
Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron, and cayenne pepper. It’s usually served as a garnish with fish. For this recipe, any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with fish burgers or crispy baked hake.
Fish Stew with Rouille recipe
Serves: 6 people
Time: 45 minutes
-500g whiting, skinned, boned and cut into 2½cm chunks
-18 mussels, cleaned and beards removed
-18 raw, peeled prawns, veins removed
-2 tablesp. olive oil
-4 tomatoes, roughly chopped
-1 onion, finely diced
-1 stick of celery, finely diced
-2 garlic cloves, peeled and chopped
-1 tablesp. tomato purée
-120ml white wine
-1 bouquet garni (bay leaf, fennel and