Provencal Fish Stew

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Provencal Style Fish Stew (Bouillabaisse)

(see notes below the recipe for food sensitivity and allergy information)


Yield:  6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes


Ingredients:

1 lb fresh fish (halibut or flounder, for example)

2 TBSP Olive Oil

1 medium onion, thinly sliced

2 cloves garlic, minced

3 garlic cloves, peeled and minced

1 fennel bulb, thinly sliced

2 medium carrots, thinly sliced

½ tsp saffron threads

½ tsp each dried thyme and dried oregano

1 bay leaf

1 can crushed tomatoes

4 cups fish stock

½ cup of water

1 cup dry white wine (pinot grigio is a great choice)

1 orange, zested

¼ cup fresh parsley and more for garnish

½ tsp each salt and pepper

Directions:

  1. In a large soup pot, heat the olive oil at medium heat for one minute. 

  2. Add the onions, carrots, garlic, and fennel and cook until softened.  This will take about 5 minutes. 

  3. Stir in saffron, thyme, oregano, bay leaf, and orange zest; cook for 1 minute.

  4. Add crushed tomatoes, fish stock, water, and wine, then bring to a simmer. 

  5. Add fish fillets to the pot; cover and cook until fish is cooked through; this will take 12 to 15 minutes depending on the thickness of the fish. The founder I used was thin, so it only took 12 minutes. 

  6. Season with salt and pepper to taste.

Suggestions and ideas:

  • This can be refrigerated for a couple of days if you have any leftovers. 

  • Serve with GF baguette bread, salad for a beautiful and healthy meal. 

  • Add a glass of pinot grigio and it’s a relaxing and romantic meal for two.

 *For gluten free and dairy free, be sure to check all packages.

**This recipe is shellfish free, because I didn’t use the traditional mussels and shrimp; to be sure it is shellfish free, also check that the fish stock is not made with shellfish or make your own.

***Carrot is not traditionally in Provencal style fish stews; I added for nutritional purposes and color.


Bon Appetit!