Name: Provençal Fish Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 fennel bulb, thinly sliced; 1 red bell pepper, chopped; 1 can crushed tomatoes; 4 cups fish stock (or seafood broth); ½ cup dry white wine; 1 tsp saffron threads; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 tsp fresh rosemary, chopped; ½ tsp smoked paprika; Salt and pepper, to taste; 500 g firm white fish (cod, halibut, or sea bass), cut into chunks; 8 large shrimp, peeled and deveined; 10 mussels, cleaned and debearded; 250 g baby potatoes, halved; ½ cup black olives (Niçoise or Kalamata); 1 tbsp fresh parsley, chopped (for garnish); Lemon wedges (for serving)

DifficultyBeginner

CategoryFish, Seafood, Soups

A classic French seafood dish inspired by the Mediterranean flavors of Provence, this Provençal Fish Stew is rich with tomatoes, aromatic herbs, garlic, and saffron. It’s a rustic yet elegant dish, perfect for a comforting meal that brings the taste of the French coastline to your table.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

For the Stew

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 fennel bulb, thinly sliced

1 red bell pepper, chopped

1 can crushed tomatoes

4 cups fish stock (or seafood broth)

½ cup dry white wine

1 tsp saffron threads

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp fresh rosemary, chopped

½ tsp smoked paprika

Salt and pepper, to taste

For the Seafood

500 g firm white fish (cod, halibut, or sea bass), cut into chunks

8 large shrimp, peeled and deveined

10 mussels, cleaned and debearded

250 g baby potatoes, halved

½ cup black olives (Niçoise or Kalamata)

1 tbsp fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Sauté the Aromatics

Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and fennel. Sauté for about 5 minutes until softened.
Stir in the red bell pepper and cook for another 2 minutes.

Build the Flavor Base

Pour in the crushed tomatoes, fish stock, and white wine.
Stir in the saffron, thyme, rosemary, and smoked paprika. Season with salt and pepper.
Bring to a gentle simmer, cover, and cook for 15 minutes to develop flavors.

Cook the Potatoes & Seafood

Add the halved baby potatoes and let them cook for 10 minutes, or until tender.
Gently place the fish chunks into the pot, followed by the shrimp and mussels.
Cover and simmer for 5-7 minutes, or until the mussels open and the fish is cooked through.
Discard any mussels that don’t open.

Finishing Touches

Stir in the olives and adjust seasoning if needed.
Garnish with fresh parsley and serve with lemon wedges.

Serving Suggestions

Serve with crusty French baguette or toasted garlic bread to soak up the flavorful broth.
Pair with a glass of dry white wine such as Sauvignon Blanc or Vermentino.

Tips & Variations

Vegetable Additions: Add zucchini or carrots for extra texture.
Heat Boost: Add a pinch of red pepper flakes for a spicy kick.
No Saffron? Use a pinch of turmeric for color and a slightly earthy note.
Make it Creamy: Stir in ¼ cup of heavy cream for a richer broth.

Ingredients