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I stumbled upon this Provencal fish stew recipe during my travels through southern France. Sun-drenched flavors burst in every spoonful, transporting me back to quaint seaside villages. Rich tomatoes, fragrant herbs, and succulent white fish meld beautifully, creating a comforting yet light meal. Perfect for chilly evenings or summer gatherings, this stew's simplicity belies its depth of flavor. My family begs for seconds whenever I whip up this Mediterranean masterpiece. Ready to bring a taste of Provence to your kitchen?
Ingredients for Provencal Fish Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and preventing the ingredients from sticking to the pot.
- Onion: Provides a savory base flavor and sweetness to the stew, adding depth and complexity to the overall dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste and aroma of the dish.
- Red bell pepper: Adds a subtle sweetness and vibrant color to the stew, balancing out the flavors of the other ingredients.
- Canned tomatoes: Provides a rich and tangy base for the stew, adding depth of flavor and a hint of acidity.
- Fish stock: Infuses the stew with a rich seafood flavor, enhancing the taste of the fish and creating a cohesive dish.
- Dried thyme: Adds earthy and floral notes to the stew, complementing the other herbs and enhancing the overall flavor profile.
- Dried oregano: Provides a robust and aromatic flavor to the stew, enhancing the Mediterranean-inspired taste of the dish.
- White fish fillets: The star of the stew, the white fish fillets provide a delicate and flaky texture, absorbing the flavors beautifully.
- Lemon: Adds a bright and citrusy flavor to the stew, balancing out the richness of the other ingredients and adding freshness.
- Fresh parsley: Garnishes the stew with a pop of color and freshness, adding a burst of herbaceous flavor to the dish.
Read more: Daube Provencal Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the fish chunks.
- Chef's knife: Needed for chopping the onion, garlic, and red bell pepper.
Provencal Fish Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 400 g canned tomatoes
- 500 ml fish stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 500 g white fish fillets, cut into chunks
- 1 lemon, juiced
- to taste salt and pepper
- 2 tbsp fresh parsley, chopped
Read more: Persian Fish Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and chopped red bell pepper, cooking for another 2-3 minutes.
- Add the canned tomatoes, fish stock, dried thyme, and dried oregano. Bring to a simmer.
- Gently add the chunks of white fish to the pot. Simmer for about 10 minutes, or until the fish is cooked through.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
Read more: Brazilian Fish Stew Recipe
Can You Make Provencal Fish Stew Ahead of Time?
Make Ahead Instructions
- The stew can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Adding a splash of white wine to this Provencal fish stew can enhance the flavors and give it a subtle depth that elevates the dish.
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