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A classic Provençal fish stew brimming with Mediterranean flavors, featuring fresh white fish, aromatic vegetables, and a fragrant saffron-infused broth. This traditional French dish is light yet deeply satisfying, perfect for a leisurely lunch.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
320 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot over medium heat and sauté diced onions, fennel, and garlic until softened and fragrant, about 3 minutes
Add diced tomatoes, tomato paste, and saffron threads to the pot, stirring well to combine
Pour in fish stock and white wine, bring to a gentle simmer and season with salt, pepper, and a pinch of cayenne pepper
Cut the white fish into chunks and add to the broth along with mussels and shrimp, cooking for 5-7 minutes until fish is opaque and shellfish open
Stir in fresh orange zest and basil, adjusting seasoning to taste
Ladle the stew into bowls and serve with toasted baguette slices rubbed with garlic and a dollop of rouille aioli
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