Best 2 Provençal Fish Stew Recipes

Journey into the heart of Provence with our Provençal Fish Stew, a culinary masterpiece that captures the essence of this sun-kissed region. This delightful stew showcases the bounty of the Mediterranean Sea, featuring an array of freshly caught fish, succulent seafood, and an aromatic broth infused with saffron, fennel, and zesty citrus. Dive into the flavors of our traditional bouillabaisse recipe, a Marseille specialty brimming with an assortment of fish, shellfish, and a rich, flavorful broth. Experience the simplicity and elegance of our steamed sea bass recipe, where the delicate flavors of the fish shine through, accompanied by a vibrant salsa verde. Indulge in our pan-fried red mullet recipe, where crispy skin and tender flesh come together in perfect harmony. Discover the vibrant flavors of our Mediterranean fish soup, a hearty and comforting dish brimming with an array of seafood and a flavorful broth. Whet your appetite with our quick and easy fish stew recipe, a weeknight dinner savior that delivers maximum flavor with minimal effort.

Let's cook with our 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 to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your stew will taste. Look for fish that is firm and has a mild, briny smell. Avoid fish that is slimy or has a strong odor.
Don't overcrowd the pan: When you're searing the fish, don't overcrowd the pan. This will prevent the fish from cooking evenly and will result in steamed fish instead of seared fish.
Be patient when cooking the stew: A good fish stew takes time to develop its flavor. Don't rush the process or you'll end up with a bland stew. Simmer the stew for at least 30 minutes, or until the fish is cooked through and the vegetables are tender.
Season to taste: Once the stew is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

Provencal fish stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor from the fresh fish, vegetables, and herbs. This stew is also a great way to use up any leftover fish you may have. So next time you're looking for a quick and easy meal, give Provencal fish stew a try. You won't be disappointed!