Best Provencal Fish Stew Recipes

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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

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

PROVENCAL FISH STEW WITH ROUILLE



Provencal Fish Stew with Rouille image

Categories     Soup/Stew     Fish     Vegetable     Sauté     Stew     Dinner     Halibut     Fennel     Leek     White Wine     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1 garlic clove, minced
Pinch of cayenne pepper
Mediterranean bouquetgarni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
3 tablespoons olive oil
1 3/4 cups chopped fresh fennel bulb (from 1 large)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup dry white wine
1/4 teaspoon saffron threads
3 cups low-salt chicken broth
1 1/2 pounds halibut fillets, cut into 1-inch pieces
4 1-inch-thick baguette slices

Steps:

  • Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
  • Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
  • Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.

PROVENCAL FISH STEW



Provencal Fish Stew image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 leeks
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, chopped
1 bulb fresh fennel, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cups peeled Italian tomatoes (fresh or canned)
4 large potatoes, cut into fourths
1 dozen mussels
1 dozen clams
1 cup dry white wine
1 pound fish fillets (red snapper, cod, halibut or monkfish)
1/2 pound cleaned squid
1/2 cup chopped Italian parsley

Steps:

  • Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed.
  • Saute the peppers, carrots, fennel and garlic in the olive oil with the pepper flakes until soft but not brown. Add the tomatoes and a cup and a half of water. Add the potatoes and simmer gently for about 20 minutes or until the potatoes are cooked.
  • Meanwhile, scrub the mussels and the clams. Heat the white wine in a large pan and add the shellfish. Cook them over high heat until they open (the mussels will open first). Remove them from the pan as soon as they open their shells; otherwise, they will become tough. Strain the cooking liquid if there is any sand in it and add it to the tomatoes and vegetables.
  • Cut the fish fillets into two-inch pieces. Cut the squid into one-inch pieces. Add them to the casserole, cover and cook for five minutes. Add the shellfish just long enough to heat through. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 11 grams, Carbohydrate 91 grams, Fat 15 grams, Fiber 14 grams, Protein 54 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 13 grams, TransFat 0 grams

PROVENÇAL FISH STEW



PROVENÇAL FISH STEW image

Categories     Shellfish

Yield 4 Servings

Number Of Ingredients 18

Food & Wine
1 garlic clove
1 large egg yolk
2 tablespoons fresh lemon juice
1 tablespoon water
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup minced shallot
2 tablespoons minced seeded tomato
Pinch of saffron threads
4 cups Master Fish Stock
1/4 cup Pernod
Four 4-ounce, 1-inch-thick, skinless halibut fillets
8 colossal head-on shrimp (about 3 pounds)
1 pound littleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
4 large sea scallops
2 teaspoons chopped tarragon

Steps:

  • 1. In a mini food processor, combine the garlic, egg yolk, lemon juice and water. With the machine on, slowly drizzle in 1 cup of the olive oil. Season the aioli with salt. 2. In a large pot, heat the remaining 2 tablespoons of olive oil. Add the shallot, tomato and saffron and sauté over moderately high heat until fragrant, about 1 minute. 3. Add the fish stock and Pernod and bring to a simmer. 4. Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the scallops until just cooked through, about 3 minutes. Discard any clams or mussels that don't open. 5. Using a slotted spoon, transfer the seafood to 4 serving bowls. Pour half of the broth into a large bowl and vigorously whisk in 1/2 cup of the aioli until smooth. Pour the aioli-enriched broth back into the pot and whisk once more. Pour the broth over the seafood in the serving bowls; garnish with the tarragon. Pass the remaining aioli at the table. SERVE WITH Toasts drizzled with olive oil and rubbed with 1 halved garlic clove.

FISH STEW PROVENCAL



FISH STEW PROVENCAL image

Categories     Bean     Shellfish     Stew     Quick & Easy

Yield 4 servings

Number Of Ingredients 13

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)

PROVENCAL FISH STEW



Provencal Fish Stew image

This is from my Eat Well Stay Well cookbook. "Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor" I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min

Provided by dicentra

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, cut in 1/2 dice
1 (14 ounce) can stewed tomatoes
1/3 cup chicken broth
1/2 teaspoon fennel seed
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup olives in brine, pitted and chopped
3/4 lb halibut, cut in 1 inch chunks
3/4 lb cod or 3/4 lb haddock, cut in 1 inch chunks
1/3 cup chopped fresh basil

Steps:

  • In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
  • Add the bell pepper and cook for 4 minutes or until crisp-tender.
  • Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.

Nutrition Facts : Calories 250.2, Fat 6.4, SaturatedFat 0.9, Cholesterol 63.8, Sodium 685.2, Carbohydrate 12.6, Fiber 2.4, Sugar 7.3, Protein 35.1

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