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4.88 from 8 votes

Provencal Seafood Stew #SundaySupper

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 659kcal
Author Lauren Keating

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[br]
  • 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

Instructions

  • 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.
  • 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.)
  • Add the shellfish and parsley. Cook, stirring occasionally until the fish is cooked through, about 10 minutes.
  • Remove the bay leaf and serve with garlic toasts.[br]

To prepare the garlic toasts:

  • Heat the oven to 350ºF.
  • 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.
  • Spread each piece of bread with garlic. Sprinkle with cayenne pepper, if desired. Bake 10 minutes.

Nutrition

Calories: 659kcal | Protein: 46g | Fat: 19.3g | Fiber: 7.1g