Instructions
Begin by carefully twisting the heads from the prawns, then peel away their delicate legs and shells, leaving the tails intact for an attractive presentation. Devein each prawn to ensure a clean taste. In a medium frying pan, heat 1 tablespoon of olive oil and fry the prawns' shells for about 5 minutes until they turn a rich dark pink with golden patches, releasing their savory flavors. Add the dry white wine to the shells and boil the mixture down by two-thirds, concentrating the aromas, before pouring in the fish stock. Strain this flavorful liquid through a fine sieve into a jug, discarding the shells. Next, heat the remaining olive oil in a deep frying pan or casserole over medium heat. Add the finely diced fennel, onion, and garlic, seasoning lightly with salt and pepper. Cover and gently cook for 10 minutes until the vegetables have softened and their natural sweetness emerges, creating a fragrant base. Meanwhile, peel the potato and chop it into rough 2 cm chunks. Place these into a pan of cold water, bring to a boil, and cook for about 5 minutes until the potatoes are just tender. Drain thoroughly in a colander to prepare them for the stew. Peel a strip of orange zest, and add this along with the star anise, bay leaf, and half a teaspoon of harissa to the softened vegetables. Fry gently, uncovered, for 5 to 10 minutes until the vegetables are soft, sweet, and golden, infusing the stew with enticing citrus and spicy notes. Stir in the tomato purée and cook for 2 minutes to deepen its flavor, then add the chopped tomatoes and the prepared fish stock. Allow the sauce to simmer gently for 10 minutes until it thickens slightly. Taste and adjust the seasoning as needed. This sauce can be made ahead and reheated later, allowing the flavors to intensify. While the sauce simmers, scrub the mussels or clams thoroughly, removing any stringy beards. Tap any open mussels sharply on the work surface; if they don’t close quickly, discard them to ensure freshness. Reheat the sauce if necessary, then gently fold the par-cooked potatoes, chunks of white fish, and prepared prawns into the stew. Return the stew to the boil, cover, and simmer gently for 3 minutes to allow the seafood to cook through without becoming tough. Scatter the cleaned mussels or clams over the surface, then cover and cook for an additional 2 minutes or until the shellfish have opened wide. Discard any shellfish that remain closed. The fish should flake easily with a fork, and the prawns should display a bright pink color. Finish by scattering fresh thyme leaves over the top, adding a fragrant herbal note. To prepare the quick rouille, simply stir the remaining harissa through the mayonnaise until well combined. Serve the stew hot in bowls, topping each portion with spoonfuls of the rouille, which will slowly melt into the sauce, enriching every bite. Don't forget to serve with good quality crusty bread—perfect for mopping up the delicious, spiced broth. For best results, use freshly baked rustic bread or a baguette that can hold up to the stew's hearty texture.
