Fish: Provençal Fish Stew
This hearty fish stew from Jeff and Barbara Black of BlackSalt and more is a year-round meal in a bowl that's quick and easy to assemble. It's the backbone of regular orders to a Mediterranean fishmonger like the one in my photograph.
Serves 4
4 tablespoons Canola or other neutral oil
4 cloves garlic, peeled and finely chopped
2 medium sized shallots, peeled and finely chopped
1 cup approx. chopped tomatoes
8 16-20 sized shrimp, peeled and de-veined
1 pound filet of halibut or other white fish cut into 4 equal pieces
1 pound mussels, cleaned
8 littleneck or other clams
1 cup white wine
Saffron, about 10 threads
1 1/2 pint fish stock or water
2 tablespoons fresh lemon juice
2 ounces butter
1 bunch flat leaf parsley, finely chopped
Salt and pepper, to taste
Dried red chili flakes, to taste
In a large flat bottomed pan, heat 2 tablespoons of the oil. While the oil is heating, season the halibut or white fish filets with salt and pepper. As soon as you see the oil begin to smoke, gently place the filets, flesh side down, into the pan, making sure that you release the fish away from yourself. Sear the fish for 5 minutes until golden brown, than set aside.
Heat the remaining oil in a large pot. When the oil is hot, add the chopped garlic and shallots. Cook for 3-4 minutes. Then add the chopped tomatoes and cook for another 3-4 minutes. Add the littleneck clams, stir well and cover the pot for 3 minutes. At this point the clams should just be beginning to open. Remove the lid and add the mussels, white wine and saffron. Simmer uncovered for 3 more minutes.
Add the fish stock, lemon juice and butter. Season lightly with salt, pepper and chili flakes (you can always add more). Place the shrimp and the seared halibut pieces into the broth to finish cooking.
The stew should simmer for about 4-5 more minutes.
When finished, the mussel shells should be fully open and the shrimp should have just turned opaque. Taste the broth to ensure it is to your liking. You may want to finish the stew with a bit more salt or lemon, but keep in mind the fresh flavors of the seafood are what is being showcased.
Add the chopped parsley to the broth and serve immediately.
Serves 4
4 tablespoons Canola or other neutral oil
4 cloves garlic, peeled and finely chopped
2 medium sized shallots, peeled and finely chopped
1 cup approx. chopped tomatoes
8 16-20 sized shrimp, peeled and de-veined
1 pound filet of halibut or other white fish cut into 4 equal pieces
1 pound mussels, cleaned
8 littleneck or other clams
1 cup white wine
Saffron, about 10 threads
1 1/2 pint fish stock or water
2 tablespoons fresh lemon juice
2 ounces butter
1 bunch flat leaf parsley, finely chopped
Salt and pepper, to taste
Dried red chili flakes, to taste
In a large flat bottomed pan, heat 2 tablespoons of the oil. While the oil is heating, season the halibut or white fish filets with salt and pepper. As soon as you see the oil begin to smoke, gently place the filets, flesh side down, into the pan, making sure that you release the fish away from yourself. Sear the fish for 5 minutes until golden brown, than set aside.
Heat the remaining oil in a large pot. When the oil is hot, add the chopped garlic and shallots. Cook for 3-4 minutes. Then add the chopped tomatoes and cook for another 3-4 minutes. Add the littleneck clams, stir well and cover the pot for 3 minutes. At this point the clams should just be beginning to open. Remove the lid and add the mussels, white wine and saffron. Simmer uncovered for 3 more minutes.
Add the fish stock, lemon juice and butter. Season lightly with salt, pepper and chili flakes (you can always add more). Place the shrimp and the seared halibut pieces into the broth to finish cooking.
The stew should simmer for about 4-5 more minutes.
When finished, the mussel shells should be fully open and the shrimp should have just turned opaque. Taste the broth to ensure it is to your liking. You may want to finish the stew with a bit more salt or lemon, but keep in mind the fresh flavors of the seafood are what is being showcased.
Add the chopped parsley to the broth and serve immediately.
Related Ingredients...
Fish - freshMussels
Saffron
Shrimp
Tomatoes
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