Provencal Seafood Stew #SundaySupper

A satisfying seafood stew based on the sunny flavors of Provence, France.

Provencal Seafood Stew | @HealthyDelish

The #SundaySupper movement is turning 2 and this week we’re celebrating with a virtual birthday party! I only started participating in early 2013, but it’s one of my favorite blogging events – and has inspired a lot of my favorite recipes. I really love the groups focus on making sure families gather around the dinner table at least once a week.

This week, participants were asked to share a favorite #SundaySupper memory along with their recipe. I was stumped at first, but then I had two great ideas that I had a hard time choosing between! My favorite Sunday Supper memories from 2013 were the two times when I actually sat down and shared a meal with other Sunday Supper participants – once with Carla at the Big Summer Potluck and the second with Nikki and Courtney at Mixed. Both meals were memorable not only for their delicious food, but also for fun conversations and new/strengthened friendships. I ended up making my decision for today’s post based solely on the food. While the kimchi deviled eggs I shared with Carla were out of this world, I really wanted to make a complete meal. So, seafood stew it is! This recipe is based on the amazing bouillabaisse that we had at Mixed, but I dumbed it down a little to make it easier and more accessible (the version we ate there involved fennel pollen, and the only way I’ve ever been able to get ahold of that is by mail.)

This isn’t a traditional bouillabaisse at all, but it definitely gives a nod to the south of France in terms of flavor. Fennel, saffron, and orange zest make the broth nice and bright, while garlic toasts give the meal a rustic, earthy feel. I used a combination of shrimp, scallops, clams, and mussels in my stew, but you can use whatever you like or whatever happens to be on sale. (Using so many types of shellfish may seem indulgent, but you only need about a quarter pound of each so it’s not really that expensive. You can also use frozen seafood to cut costs even more – the shrimp, clams, and mussels I used came packaged together in a freezer bag.)

Provencal Seafood Stew | @HealthyDelish

5.0 from 4 reviews
Provencal Seafood Stew #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the seafood stew:
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • ½ fresh fennel bulb, chopped
  • 1 white potato, chopped
  • 4 cloves garlic, peeled and minced
  • ¼ cup dry white wine
  • 4 cups fish stock
  • 15.5 ounce can whole peeled tomatoes, drained and chopped
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 orange, zested
  • 1 teaspoon saffron threads, lightly crushed
  • sea salt and cracked black pepper, to taste
  • 2 pounds mixed shellfish (I used a combination of shrimp, scallops, clams, and mussels)
  • ¼ cup parsley, chopped
For the garlic toasts:
  • 1 small baguette (about 8-inches)
  • 2 tablespoons butter, softened
  • 4 cloves garlic, peeled and smashed into a paste
  • ⅛ teaspoon cayenne pepper (optional)
Preparation
  1. Heat the oil in a 4 quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft. Stir in the garlic; cook 1 minute. Deglaze the pot with the wine.
  2. Add the fish stock, tomatoes, thyme, bay leaf, and orange zest. Bring to a simmer and let cook 30 minutes. Season to taste with salt and pepper (the amount of salt needed will vary depending on your stock.)
  3. Add the shellfish and parsley. Cook, stirring occasionally, until the fish is cooked through, about 10 minutes.
  4. Remove the bay leaf and serve with garlic toasts.
To prepare the garlic toasts:
  1. Heat the oven to 350ºF.
  2. Cut the baguette into 1-inch slices and arrange on a baking sheet. Spread each piece of bread with butter. Bake 5 minutes, or until lightly toasted.
  3. Spread each piece of bread with garlic. Sprinkle with cayenne pepper, if desired. Bake 10 minutes.
Nutrition Information
Calories: 659 Fat: 19.3 Carbohydrates: 73.8 Fiber: 7.1 Protein: 46.0

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Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. My absolute favorite kind of dish! Pinning for the very near future! Happy Anniversary!

  2. Now this stew should take me back into my childhood memories with the cote d’Azure and the lavender fields. What a great #Sundaysupper idea!

  3. Wow, great job on this dish! The photos are beautiful and if I wasn’t more sane, I might have eaten my computer.

  4. Meeting #SS cooks in real life is one of the pleasures of being a part of this gourp, isn’t it?

    I have loved being a part of Sunday Supper, and cooking along with everyone each week.
    Cheers to another great year!

  5. What an absolutely beautiful bowl of stew! I am blown away. I haven’t made something like it in my own kitchen, but I definitely want to!

  6. This looks amazing!!!! I LOVE fish stews and I love everything you put in this!!

  7. I think that I could seriously eat this every day… just pass me a nice piece of crusty bread, please!

  8. Oh, YUM! I remember that bouillabaisse! The food was SO much better this year, but that really stood out! Beautifully done!!!

  9. I want to dive into that bowl and eat may way out. It’s looks like a perfect fish stew to me. And totally worth the price of shellfish.
    Thanks so much for joining Sunday Supper and sharing our big virtual table. I hope we can all meet each other in person some day.

  10. Why doesn’t my computer screen taste like this soup? I keep licking, but alls I get is dust and dog hair flavor. *sigh* #pinning

  11. Lauren,
    what a gorgeous seafood stew! Fennel, saffron, and orange zest for the broth?! oh my! Love it!

  12. Now this is my kind of stew, I could close my eyes and dream of being back in France while eating it. Happy #SundaySupper!!!

  13. Now you have me dreaming of one of my favorite places in the world! I think the only fix is to make this stew and a big batch of socca and pretend I’m back in Provence!

  14. I need a big loaf of bread for the broth alone! I hope we cross paths this year in the conference circuit!

  15. A perfect fish stew and I love everything you included in there!

  16. oh that looks so good!

  17. You had me at Provencal! :) One of my favorite dishes, by far!

  18. This seafood stew is totally my kind of food…love it!

  19. What a fantastic seafood stew. I can’t wait to actually meet some of you in person.

  20. What a beautiful dish, Lauren! I love the all the colors and the flavors in your lovely black bowl!

  21. I adore seafood! This looks yummy

  22. I think this will make the best Valentine’s surprise supper for Hubbyman! Thanks for the great recipe!

  23. look so wonderful!

  24. I don’t even know if I have ever had a bouillabaisse, so this sounds like a good version for me to start with. Beautiful photos!

  25. This sounds incredible! So full of wonderful ingredients. Yum!

  26. I still think about those kimchi deviled eggs and that sausage. You should’ve done the sausage ;) I’m a huge seafood fan, so this stew is right for me!

  27. Wow, this post is pleasant, my younger sister is analyzing these kinds of things,
    therefore I am going to let know her.

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