French Fish Stew

Preparation time: 10 minutes

Cook time: 40 minutes

Nutrition facts (per serving): 378 cal (16g fat, 24g protein, 2g fiber)

This French fish stew tastes heavenly when cooked with desiree potato, fennel, and prawns. Serve warm with your favorite salads on the side.

Ingredients (6 servings)

1/4 cup olive oil

6 large green prawns, peeled, deveined

2/3 cup white wine

1 cup good-quality fish stock

1 small fennel bulb, finely chopped

1 onion, finely chopped

3 garlic cloves, thinly sliced

1 desiree potato, chopped

Zest of 1 orange

1 bay leaf

2 teaspoon thyme leaves, chopped

1 tablespoon harissa

2 tablespoon tomato puree

2 ounces can tomato, chopped

12 mussels, debearded

7 ounces firm boneless fish, diced

1/2 cup mayonnaise

2 tablespoon parsley leaves, chopped

Baguette, to serve

Preparation

Pour 1 tablespoon oil into a large frypan over medium-high heat. Fry the prawn shells for 1-2 minutes until they turn pink. Pour in the wine slowly and continue cooking for another 3 minutes until reduced to half. Pour in the stock slowly and bring to a simmer, then strain and set aside. Pour the remaining 2 tablespoon oil into a frypan over medium heat. Add the fennel, onion, and garlic, season and reduce heat to low. Cover and let it cook for almost 10 minutes until vegetables are soft. During this time, cook potato in a saucepan of boiling salted water for 10 minutes until almost tender, then drain. Add orange zest, bay leaf, thyme, and half the harissa to onion mixture. Then stir in the potato, tomato puree, canned tomato, and strained stock. Simmer for 10 minutes until reduced, then season. Add the peeled prawns, mussels, and fish, then bring to a simmer. Cover and cook for 3 minutes until seafood is just cooked and the mussels have opened. Combine the mayonnaise with the remaining harissa. Sprinkle the stew with parsley. Finally, serve with baguette and mayonnaise.