Provençal 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



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

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

PROVENCAL SHELLFISH STEW



Provencal Shellfish Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 medium head fennel, diced
4 cloves garlic, smashed
1/4 teaspoon red pepper flakes, or to taste
Pinch saffron threads
3/4 cups dry white vermouth
1 (14-ounce) can plum tomatoes, with their juice
3/4 cup water
2 (1 by 3-inch) strips fresh orange zest
1 bay leaf
12 littleneck clams, scrubbed
8 ounces medium sea scallops, foot removed, if necessary
8 ounces medium shrimp, peeled and deveined
1 teaspoon red wine vinegar
1/4 cup chopped fresh parsley leaves
Kosher salt

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
  • Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams

SHELLFISH STEW PROVENçALE



Shellfish Stew Provençale image

Categories     Tomato     Stew     Clam     Crab     Scallop     Shrimp     Saffron     White Wine     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 25

1 large onion, chopped
2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin
1 red bell pepper, sliced thin lengthwise
1/4 cup olive oil
the zest of 1 orange, removed in strips with a vegetable peeler
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish
1 bay leaf
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron threads
2 cups dry white wine
4 cups white fish stock or bottled clam juice
a 28- to 32-ounce can tomatoes, drained and chopped
2 large garlic cloves, minced
16 small shrimp, shelled and deveined
16 small hard-shelled clams cleaned
1 pound King crab legs, thawed, shelled, and the cartilage discarded
8 large sea scallops, halved, or 16 small sea scallops
For the white fish stock:
2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped
2 cups sliced onion
24 long parsley sprigs
4 tablespoons fresh lemon juice
1 teaspoon salt
7 cups cold water
1 cup dry white wine

Steps:

  • Clean the hard-shelled clams:
  • Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.
  • Make the stew:
  • In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.
  • Make the stock:
  • In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.

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

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