Provençal Fish Stew
A classic Provençal fish stew rich in Mediterranean flavors, combining fresh seafood with aromatic herbs and vegetables.
Prep time: 30 minutesCook time: 1 hourServes: 6
Ingredients
2 lbs assorted fresh fish fillets (such as red snapper, monkfish, cod)
1 lb mussels, scrubbed and debearded
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 large onion, thinly sliced
2 leeks, white parts only, thinly sliced
4 cloves garlic, minced
1 fennel bulb, thinly sliced
1/2 tsp saffron threads
1/2 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
1 (14 oz) can crushed tomatoes
6 cups fish stock or water
1 cup dry white wine
Salt and pepper to taste
1/4 cup chopped fresh parsley
1 orange, zested
1 baguette, sliced and toasted
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, leeks, garlic, and fennel; cook until softened, about 5 minutes.
3. Stir in saffron, thyme, oregano, bay leaf, and orange zest; cook for another minute.
4. Add crushed tomatoes, fish stock, and white wine; bring to a simmer.
5. Add fish fillets, mussels, and shrimp to the pot; cover and cook until fish is cooked through and mussels open, about 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with toasted baguette slices and sprinkle with fresh parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently on the stove over low heat until just warmed through, being careful not to overcook the seafood.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
