Seafood stew with rouille

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Recipe «Seafood stew with rouille» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 20ml olive oil, 1 onion, thinly sliced, 2 garlic cloves, crushed, 400g kipfler potatoes, peeled, sliced, 1/2 tsp saffron , 250ml white wine, 2 tbsp sun-dried tomato paste, 400g can crushed tomatoes , 300ml fish stock, 1 tbsp chopped fresh rosemary, 300g firm white fish fillet, cut into pieces, 400g black mussels, scrubbed, bearded, Toasted baguette, to serve, 1 roasted red capsicum, 1 potato, peeled, boiled, diced, 2 garlic cloves, chopped.

Ingredients:

• 20ml olive oil 
• 1 onion, thinly sliced 
• 2 garlic cloves, crushed 
• 400g kipfler potatoes, peeled, sliced 
• 1/2 tsp saffron 
• 250ml white wine 
• 2 tbsp sun-dried tomato paste 
• 400g can crushed tomatoes 
• 300ml fish stock 
• 1 tbsp chopped fresh rosemary 
• 300g firm white fish fillet, cut into pieces 
• 400g black mussels, scrubbed, bearded 
• Toasted baguette, to serve 
• 1 roasted red capsicum 
• 1 potato, peeled, boiled, diced 
• 2 garlic cloves, chopped 
• 1 egg yolk 
• 125ml olive oil 

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and cook for 1 minute until softened. Add the garlic, potato, saffron and wine and simmer for 2 minutes. Add the tomato paste, tomatoes, stock and rosemary and cook for 15 minutes.
2. To make the rouille, place the capsicum, potato, garlic and egg yolk in a food processor and season with salt and pepper. Process to combine, then add the oil in a thin steady stream until a smooth emulsion.
3. Season the stew with salt and pepper, then add the fish and mussels. Cover and cook for a further 5 minutes. Remove the lid and discard any unopened mussels. Serve the stew with toasted baguette and a dollop of rouille on top.