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