This dish from the Irish food board Bord Bia is a combination of fresh Irish fish with the delicious French rouille sauce.
Rouille is a sauce made from olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is usually served as a garnish with fish. For this recipe, the leftover rust will keep well in the refrigerator for a few days. You can also serve it with fish burgers or crispy hake in the oven.
Rusty Fish Stew Recipe
Serves: 6 persons
Time: 45 minutes
-500g whiting, skinless, boneless and cut into 2½cm pieces
-18 mussels, cleaned and beards removed
-18 raw peeled shrimp, without veins
-2 tbsp. olive oil
-4 coarsely chopped tomatoes
-1 onion, finely chopped
-1 stalk of celery, finely chopped
-2 garlic cloves, peeled and chopped
-1 tbsp. Tomato puree
-120 ml of white wine
-600 ml of water
-1 bouquet garni (bay leaf, fennel and thyme)
-½ teaspoon. saffron or saffron strands
-300g potatoes, peeled and cut into small cubes
-Salt and freshly ground black pepper
-25g of stale bread, soaked in 2 tbsp. the water
-3 garlic cloves, peeled and chopped
-1 egg yolk
-2 tbsp. harissa or chili paste
-Squeeze of lemon juice
-200 ml of olive oil
-Slices of toasted bread
– Chopped parsley
-Preheat the gas oven 1, 140 ºC (275 ºF).
-Peel the potatoes and cut them into thin slices. Layer one-third of the slices on the bottom of a shallow 2-liter buttered baking dish and sprinkle with half of the chopped garlic, one-third of the grated cheese and a little salt and pepper .
-Repeat the layers once more, then finish with a final layer of well layered potatoes.
-Heat the milk and cream together in a saucepan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
-Bake for about 1 hour 30 minutes until the potatoes are tender when pierced with the tip of a knife.
-Cover very lightly with a sheet of aluminum foil halfway through cooking after the top is golden brown.
Bord Bia quality cuisine
Bord Bia’s quality cuisine offers a wide collection of recipes, a combination of traditional and modern recipes, from festive snacks and starters to main courses and desserts for all occasions. The emphasis is on lean meat and poultry, fresh fish and eggs, combined with high fiber fruits and vegetables, lots of fresh herbs for more flavor and much less reliance on high fat sauces. or too much salt.
So whether you’re concerned about time, budget, healthy eating, or just delicious meals, there is plenty for you to do.