Best 2 Fish Stew Provencal Recipes

In the heart of Provence, where the sun-kissed vineyards meet the azure waters of the Mediterranean, lies a culinary treasure that embodies the essence of this enchanting region: the Fish Stew Provencal, a vibrant symphony of flavors that pays homage to the bountiful gifts of the sea and the land. This aromatic stew, also known as Bourride or Bouillabaisse, is a testament to the culinary prowess of Provencal cuisine, seamlessly blending the freshness of Mediterranean seafood, the vibrant colors of sun-ripened tomatoes, the earthy notes of saffron, and the aromatic herbs that thrive in the region's fertile soil. Prepare to embark on a culinary journey through the picturesque landscapes of Provence as we unveil the delectable recipes that capture the true essence of this beloved dish, leaving your taste buds tantalized and your senses awakened.

Here are our top 2 tried and tested recipes!

PROVENçAL FISH STEW

Provençal Fish Stew image

This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.

Provided by Mark Bittman

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup cooked or canned chickpeas
4 tablespoons olive oil
1 cup fresh bread crumbs
Salt and ground black pepper
1 tablespoon minced garlic
1/4 cup niçoise or oil-cured olives, pitted and chopped
1 tablespoon capers, chopped
2 or 3 anchovy fillets, finely chopped
2 tablespoons tomato paste
1 pound spinach
2 cups fish or vegetable stock, or water
Pinch red chile flakes (optional)
8 ounces squid, roughly chopped
8 ounces shrimp, roughly chopped

Steps:

Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 1115 milligrams, Sugar 3 grams, TransFat 0 grams

FISH STEW PROVENCAL

FISH STEW PROVENCAL image

Categories Bean Shellfish Stew Quick & Easy

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 can chicken broth
1 T olive oil
1 onion--chopped
1/2 lb small shrimp peeled and deveined
1 can tuna drained and flaked
1 can great northern beans rinsed and drained
1 (28 oz) can diced tomatoes
1 1/2 t salt
1/4 t pepper
1 t sugar
1/2 t creole seasoning (I used Emeril's)
1 t oregano
1 t basil

Steps:

In a medium saucepan, saute onion in olive oil until tender (about 5 minutes). Add remaining ingredients and simmer 8-10 minutes (until shrimp are pink)

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your stew is cooked evenly.
Choose the right fish: For this stew, it is best to use a firm-fleshed fish that will hold its shape during cooking. Some good options include halibut, salmon, cod, or swordfish.
Don't overcook the fish: Fish cooks quickly, so it is important to be careful not to overcook it. Overcooked fish will become dry and tough.
Use a variety of vegetables: This stew is a great way to use up leftover vegetables. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Season the stew well: Be sure to season the stew well with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the fish and vegetables.
Serve the stew immediately: Fish stew is best served immediately after it is cooked. This will ensure that the fish is still tender and flaky.

Conclusion:

Fish stew Provencal is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy dinner, give this recipe a try.