Fish stew with cheat's rouille

A great one to make when you want to show off a bit. A rouille is basically posh mayonnaise – this is a cheat’s version to serve on top. Serves 4

500g mussels, cleaned and beards removed 1 tbsp olive oil

1 onion, thickly sliced

3 celery sticks, chopped

1 garlic clove, finely sliced

1 tsp fennel seeds

50g can anchovies

400g baby potatoes, halved

250ml white wine

500ml passata

700ml fish stock

500g mix of salmon and cod, cut into

large chunks

180g raw peeled king prawns

½ lemon, juiced bunch of flat-leaf parsley, roughly chopped salad and chunky garlic bread, to serve

For the cheat's rouille

2 tbsp mayonnaise

2 tbsp Greek yogurt

1 garlic clove, grated

½ lemon, juiced

1 Discard any mussels that stay open when you tap them. Set the prepped mussels to one side in a large bowl covered with a tea towel.

2 Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and celery, along with a pinch of salt, and fry for around 10 mins, until softened.

3 Add the garlic and fennel seeds and stir, then tip the can of anchovies into the pan, including their oil. Fry for a couple of minutes until the anchovies have ‘melted’ into the veg. Add the potatoes and stir, then add the white wine and let it bubble for a couple of minutes.

4 Pour the passata and fish stock into the pan. Bring to the boil, then reduce the heat a little, cover with a lid and cook for 20 mins. Remove the lid and cook for another 10 mins, until the potatoes are cooked through (check them with a knife – it should slide straight through).

5 Meanwhile, mix together the ingredients for the cheat’s rouille. Season well and set aside.

6 Add the fish, prawns and mussels to the pan. Cover with a lid and cook for 5 mins until the prawns have turned bright pink and the mussels have fully opened (discard any that remain closed). Remove from the heat and stir in the lemon juice, then taste and season.

7 Spoon the stew into four bowls, and top each serving with a spoonful of rouille and a few parsley leaves. Add a crack of black pepper.

This is best served with a salad and some chunks of garlic bread.

Recipes adapted from One: One Pan, One Hob, One Meal by Elena Silcock (£16.99, Hamlyn). Recipes are supplied by the publisher and not retested by us.