A fragrant Provençal fish stew — white fish, prawns and mussels in a saffron-orange tomato broth, served with a fiery harissa rouille and plenty of bread.
This Provençal fish stew is a fragrant celebration of the sea — prawns, mussels and white fish simmered in a tomato broth scented with fennel, orange and star anise. Topped with a fiery harissa rouille and served with crusty bread, it's a restaurant-worthy dish you can make at home. The homemade prawn-shell stock is the secret to its deep, savoury flavour.
Prep 30 min
Cook 40 min
Total 70 min
Hard
- 6 large Prawns
- 3 tbs Olive Oil
- 150ml Dry White Wine
- 200ml Fish Stock
- 1 small finely diced Fennel
- 1 small finely diced Onion
- 3 cloves Chopped Garlic
- 1 large Potatoes
- 1 Orange
- 1 Star Anise
- 1 Bay Leaf
- 1 1/2 tsp Harissa Spice
- 2 tbs Tomato Puree
- 400g Chopped Tomatoes
- Handful Mussels
- 200g White Fish
- 2 Thyme
- to serve Bread
Tags:
Fish Seafood ShellfishVideo
Preparation
- Twist the heads from the prawns, peel away the legs and shells (leaving the tails on), and devein each. Fry the shells in 1 tbsp oil for 5 minutes until dark pink and golden in patches, add the wine and boil down by two thirds, then pour in the stock and strain into a jug, discarding the shells.
- Heat the rest of the oil in a deep frying pan or casserole, add the fennel, onion and garlic, season, cover, and gently cook for 10 minutes until softened. Meanwhile, peel and cut the potato into 2cm chunks, put in cold water, bring to the boil, and cook for 5 minutes until almost tender, then drain.
- Peel a strip of orange zest and add it to the pan with the star anise, bay and ½ tsp harissa. Fry gently, uncovered, for 5–10 minutes until the vegetables are soft, sweet and golden.
- Stir in the tomato purée and cook for 2 minutes, then add the tomatoes and the strained stock. Simmer for 10 minutes until slightly thickened, and season to taste. (The sauce can be made ahead.) Scrub the mussels and pull off any beards, discarding any that won't close when tapped.
- Reheat the sauce if needed, then gently stir in the potato, fish chunks and prawns. Bring back to the boil, cover, and simmer for 3 minutes. Scatter the mussels over, cover, and cook for 2 minutes more until the shells open wide, discarding any that stay shut. Scatter with the thyme leaves.
- For the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew topped with spoonfuls of rouille, with good bread for mopping up the juices.
Tips from the ZestyPlate Kitchen
- Don't throw away the prawn shells — frying them and simmering them in wine makes an intensely flavoured stock.
- Add the seafood in stages by cooking time so nothing overcooks; mussels go in last.
- Discard any mussels that won't close before cooking, and any that won't open after.
- The orange zest and star anise are subtle but essential — they give the broth its signature Provençal perfume.
Frequently Asked Questions
It's a garlicky, chilli-spiked sauce traditionally served with Provençal fish stews. This quick version stirs harissa into mayonnaise for the same warm kick.
Yes — use whatever is fresh: clams, squid, scallops or different white fish all work. Just adjust the cooking order so each cooks correctly.
Make the tomato broth a day ahead — it improves with time. Add the seafood only when reheating to serve so it stays tender.
They're done when the shells have opened wide. Discard any that remain firmly shut after cooking.
