This dish from the Irish food board Bord Bia is a combination of fresh Irish fish with the delicious French sauce rouille. Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron, and cayenne pepper. It's usually served as a garnish with fish.
For this recipe, any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with fish burgers or crispy baked hake. Serves: 6 people Time: 45 minutes Ingredients (Main): -500g whiting, skinned, boned, and cut into 21⁄2cm chunks -18 mussels, cleaned and beards removed -18 raw, peeled prawns, veins removed - 2 tablespoons olive oil -4 tomatoes, roughly chopped -1 onion, finely diced -1 stick of celery, finely diced -2 garlic cloves, peeled and chopped -1 tablespoon tomato purée -120ml white wine -600ml water -1 bouquet garni (bay leaf, fennel and thyme) -1⁄2 teaspoon of saffron or saffron strands -300g potatoes, peeled and cut into small cubes -Salt and freshly ground black pepper Ingredients (Side) For the rouille: - 25g stale bread, soaked in 2 tablespoons of water -3 cloves of garlic, peeled and chopped -1 egg yolk -2 tablespoons of harissa or chili paste - A squeeze of lemon juice - 200ml olive oil To Serve: -Toasted slices of bread -Chopped parsley -Preheat the oven to Gas Mark 1, 140oC (275oF).
-Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.1⁄4 litre shallow ovenproof dish and sprinkle with half the c.
