Description
A delightful and aromatic fish stew from Provence, combining fresh seafood and fragrant spices in a warm broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 teaspoon saffron threads
- 1 can (14 ounces) diced tomatoes
- 4 cups fish stock or clam broth
- 1 bay leaf
- Salt and pepper to taste
- 1 pound mixed seafood (such as shrimp, mussels, and fish)
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and fennel, sautéing until softened, about 5 minutes.
- Stir in saffron and cook for another minute.
- Add diced tomatoes, fish stock, bay leaf, salt, and pepper, bringing the mixture to a boil.
- Reduce heat and simmer for about 10 minutes.
- Add mixed seafood and simmer until cooked through, about 5-7 minutes.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley and lemon wedges.
Notes
Feel free to mix and match seafood selections. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg