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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Fish Stew with Rouille

Method

  • Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
  • Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
  • Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
  • Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
  • Serving Suggestions Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.

Ingredients

  • 700 g Whiting, skinned, boned and cut into 2½cm chunks
  • 18 Mussels, cleaned and beards removed
  • 18 Raw, peeled prawns, veins removed
  • 29.6 ml Olive oil
  • 59.1 ml Tomatoes, roughly chopped
  • 1 Onion, finely diced
  • 1 Stick of celery, finely diced
  • 2 Garlic cloves, peeled and chopped
  • 14.8 ml Tomato purée
  • 120 ml White wine
  • 600 ml Water
  • 1 Bouquet garni (bay leaf, fennel and thyme)
  • ½ teasp. saffron or saffron strands
  • 300 mg Potatoes, peeled and cut into small cubes
  • Salt and freshly ground black pepper
  • 25 mg Stale bread, soaked in 2 tablesp. water
  • 3 Cloves of garlic, peeled and chopped
  • 1 Egg yolk
  • 29.6 ml Harissa or chilli paste
  • Squeeze of lemon juice
  • 200 ml Olive oil
  • To Serve:
  • Toasted slices of bread
  • Chopped parsley

Fish Stew with Rouille


Difficulty: Intermediate
Serves: 6
Fish Stew with Rouille
  • 700 g Whiting, skinned, boned and cut into 2½cm chunks
  • 18 Mussels, cleaned and beards removed
  • 18 Raw, peeled prawns, veins removed
  • 29.6 ml Olive oil
  • 59.1 ml Tomatoes, roughly chopped
  • 1 Onion, finely diced
  • 1 Stick of celery, finely diced
  • 2 Garlic cloves, peeled and chopped
  • 14.8 ml Tomato purée
  • 120 ml White wine
  • 600 ml Water
  • 1 Bouquet garni (bay leaf, fennel and thyme)
  • ½ teasp. saffron or saffron strands
  • 300 mg Potatoes, peeled and cut into small cubes
  • Salt and freshly ground black pepper
  • 25 mg Stale bread, soaked in 2 tablesp. water
  • 3 Cloves of garlic, peeled and chopped
  • 1 Egg yolk
  • 29.6 ml Harissa or chilli paste
  • Squeeze of lemon juice
  • 200 ml Olive oil
  • To Serve:
  • Toasted slices of bread
  • Chopped parsley
  • Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
  • Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
  • Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
  • Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
  • Serving Suggestions Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.

Ingredients

  • 700 g Whiting, skinned, boned and cut into 2½cm chunks
  • 18 Mussels, cleaned and beards removed
  • 18 Raw, peeled prawns, veins removed
  • 29.6 ml Olive oil
  • 59.1 ml Tomatoes, roughly chopped
  • 1 Onion, finely diced
  • 1 Stick of celery, finely diced
  • 2 Garlic cloves, peeled and chopped
  • 14.8 ml Tomato purée
  • 120 ml White wine
  • 600 ml Water
  • 1 Bouquet garni (bay leaf, fennel and thyme)
  • ½ teasp. saffron or saffron strands
  • 300 mg Potatoes, peeled and cut into small cubes
  • Salt and freshly ground black pepper
  • 25 mg Stale bread, soaked in 2 tablesp. water
  • 3 Cloves of garlic, peeled and chopped
  • 1 Egg yolk
  • 29.6 ml Harissa or chilli paste
  • Squeeze of lemon juice
  • 200 ml Olive oil
  • To Serve:
  • Toasted slices of bread
  • Chopped parsley

Method

  • Heat 2 tablespoons of olive oil in a large sauce pan over a medium heat. Add the tomatoes, onion, celery and garlic and cook 1-2 minutes.
  • Then stir in the tomato purée, wine, water, the bouquet garni and saffron. Bring to a simmer and allow to cook for 10 minutes.
  • Add the cubed potatoes and cook for another 10 minutes. Then add the whiting, mussels and prawns. Cover the pan and simmer very gently for 10 minutes. Taste and season with a little salt and black pepper.
  • Meanwhile make the rouille: Put all the ingredients except the oil in a food processor and whiz. Then, slowly pour in the oil until you have the consistency of mayonnaise. Taste and season.
  • Serving Suggestions Serve the stew topped with thin slices of toasted bread with a spoonful of rouille on top. Sprinkle over some chopped parsley.

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