Provençal Fish Stew

Name: Provençal Fish Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
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

🕒 Prep: 30 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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This Provençal Fish Stew is your ticket to the sunny coast of Southern France, even if you’re just in your kitchen at home. It's a vibrant, flavorful dish that brings together fresh seafood and aromatic herbs for a soul-warming experience perfect for any season.

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Ingredients for Provençal Fish Stew

Fish fillets like red snapper, monkfish, or cod provide the hearty base of the stew, each offering a unique texture and flavor. Mussels add a briny sweetness, and as they open, they release their juices, enriching the broth. Shrimp are quick to cook and bring a slight sweetness. The olive oil is your cooking base, lending a fruity richness to the dish.

Onion, leeks, and fennel create a sweet and savory aromatic foundation. Garlic adds depth, while saffron infuses the stew with a golden hue and a subtle floral note. Thyme, oregano, and a bay leaf enhance the herbal undertones. The crushed tomatoes provide a rich, tangy base, while fish stock or water and white wine form the flavorful broth. Finally, orange zest adds a bright citrus finish that elevates the entire dish.

Tips & Tricks

Use fresh seafood for the best flavor. If fresh isn't available, opt for high-quality frozen fish and shrimp.
Don't skip the orange zest; it brightens up the stew and balances the richness of the seafood.
If your mussels don't open after cooking, discard them; they might not be safe to eat.

Serving Suggestions

This stew pairs beautifully with a crisp, chilled glass of dry white wine, like a Sauvignon Blanc or a light Chardonnay. For a heartier meal, consider serving it alongside a simple green salad dressed with lemon vinaigrette. And don’t forget the crusty baguette—it’s essential for sopping up every last drop of the fragrant broth.

Frequently Asked Questions

Can I use other types of fish?: Absolutely! Choose firm white fish that won't fall apart easily, like haddock or halibut.
What if I don't have fish stock?: You can use water with a bit of clam juice or even chicken stock in a pinch, though it may alter the flavor slightly.
How do I store leftovers?: Store any leftover stew in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat.

Provençal Fish Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the onion, leeks, garlic, and fennel. Stir occasionally and let them cook until they’re softened, which should take about five minutes. You’ll know they’re ready when your kitchen smells like a cozy French bistro.

Next, stir in the saffron, thyme, oregano, bay leaf, and orange zest. Let these mingle with the veggies for about a minute. This quick sauté helps release their flavors into the stew.

Add the crushed tomatoes, fish stock, and white wine. Bring the mixture to a gentle simmer. Keep an eye on it; once tiny bubbles start appearing, it's time for the seafood.

Place the assorted fish fillets, mussels, and shrimp into the pot. Cover and let them cook for around 10 minutes. The fish should be opaque and flaky, and the mussels open. Give it a taste and season with salt and pepper to your liking.

Serve the stew hot, topped with a sprinkle of fresh parsley. A couple of toasted baguette slices on the side are perfect for soaking up the delicious broth.

Why You'll Love This Recipe

Brings the flavors of the Mediterranean right to your table with minimal fuss.
Uses a variety of seafood, making it a versatile dish that can adapt to your tastes and what's fresh at the market.
The combination of saffron and orange zest adds a unique, aromatic depth that's hard to resist.
Ready in under an hour, making it perfect for weekday dinners or special occasions.

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

Step-by-step 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.