2 garlic cloves, crushed
½ cup full fat yoghurt
1 tsp. of fresh lemon juice
½ tsp. paprika
½ tsp. Cayenne pepper
1kg of king green prawns, peeled and deveined
2 tbsp. of EVO oil
1 medium blub of fennel cored and finely chopped
1 onion, finely chopped
4 garlic cloves
2cm strips of orange zest
Pinch of ground cloves
½ cup ver juice
1 ½ cup of chicken stock
1 cup canned whole tomatoes, chopped
¼ tsp. of saffron threads, crumbled
Toasted wholemeal baguette for serving
In a bowl add the garlic, sea salt, yoghurt, lemon juice, paprika and cayenne. Set aside.
In a large pan heat the remaining olive oil, add the fennel, garlic and onion and cook, until softened. Add the orange zest and ground cloves and cook until fragrant, 1 minute.
Add the verjuice, stock, tomatoes, saffron and bring to boil. Reduce the heat to a simmer add the prawns to the saucepan, cook for a further 5 minutes.
To serve spread the rouille on toasts and serve with stew.