Fish stew with rouille and garlic toast : Zach Sykes Merivale

Fish stew

Seafood cooked at home can be a bit tricky, but get it right and you’ll nail any social gathering you’re hosting. Have a stab at this recipe for fish stew from Merivale’s Chef Zac Sykes

Fish Stew with Rouille and Garlic Toast

Serves 4


400g mussels
8 prawns, cleaned and deveined
100g cuttlefish cleaned
8 scallops
400g blue eye, cut into chunks

For the broth:
1 head of fennel
1 carrot
1 stalk of celery
4 sprigs thyme
2 bay leaves
1 pinch of saffron
200ml pernod (vermouth)
Peel from 1 orange
8 cloves garlic
2 onions
2 tablespoons tomato paste
10 ripe tomatoes
Chopped parsley for serving

For the rouille:
2 hardboiled eggs, yolks only
2 anchovy fillets
2 cloves garlic crushed
1 tablespoon tomato paste
3 egg yolks
1 teaspoon Dijon mustard
200ml olive oil
Tabasco to taste
Lemon juice to taste


To make the rouille, combine boiled egg yolks, anchovies, raw egg yolks, mustard and tomato paste. Blitz in a food processor. Gradually add olive oil to make the mayonnaise. Season with tabasco and lemon juice.

To make the broth, combine all ingredients and marinate for 1 hour. In a heavy-based pot, stew down until all ingredients are cooked. Cover with water and cook on a low heat for 1 hour. Blend all ingredients and pass through a fine strainer.

To serve:

Bring broth to the boil, add all the seafood. Turn the heat off and cover until all the seafood is cooked or around 5 minutes. Serve with a ladle into 4 bowls, rouille on the side, lots of chargrilled garlic toast and chopped parsley.

This recipe was created by Sykes at The Fish Shop. News is he is now Head Chef at the new Merivale Coogee Pavilion.

Coogee Pavilion
169 Dolphin Street, Coogee NSW Australia
+61 2 9240 3000

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