Mixed fish stew with toasted baguette

How to make Mixed fish stew with toasted baguette recipe - A rouille (spicy garlicky mayonnaise sauce) is often served with fish soups and stews. You can buy it ready-made in jars. Spread it on the toasted baguette, sprinkle with the Gruyère cheese, and add to the top of the stew. ragoût de poisson mixte avec baguette grillée recette

Serves 8

Ingredients:

5lb (2.25kg) mixed fish and shellfish, such as haddock, monkfish, flounder, and shelled uncooked shrimp

3 tbsp olive oil

4 garlic cloves, finely chopped

2 tbsp tomato paste or purée

1 onion, finely chopped

8 tomatoes, skinned and chopped

1 tsp fennel seeds

a few strands of saffron

pinch of paprika

4 cups fish stock

sea salt and freshly ground black pepper

1 baguette

4 1⁄2oz (125g) Gruyère cheese, grated

handful of fresh flat-leaf parsley, finely chopped, to garnish

Method:

1 Wash the fish, cut into bite-size pieces, and set aside. Put the oil in a large pan, add the garlic, tomato paste, and onion, and cook over very low heat for 5–8 minutes, until the onion begins to soften.

2 Add the tomatoes, fennel seeds, saffron, and paprika, pour in the stock, and season with sea salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add the fish and shellfish and simmer for another 10 minutes, or until the fish is cooked.

3 Slice the baguette on the diagonal and toast. Sprinkle the soup with the cheese, garnish with the parsley, and serve with the toasted bread.

Mixed fish stew with toasted baguette