A Variation on Provençal Seafood Stew
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteSeafood defines the coastline cuisine in Provence after all this is a place where Marseille proudly boasts about the Bouillabaisse Charter. It is also where you can buy seafood of every description in the Martigues market, and the fishmongers can tell you the names of the ugliest fish in (or out of) the sea.
David says it was fortuitous that he received a bottle of Whispering Angel rosé at the same time as a recipe for Provençal Seafood Stew appeared in the New York Times. The following is the Cocoa & Lavender adaptation of a classic stew or soup from Provence.
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
Ingredients
- 1 cup chickpeas canned
- 4 tbsp olive oil
- 1 cup breadcrumbs fresh
- salt
- ground black pepper
- 1 shallot(s) minced
- 1/4 cup oil-cured olives pitted and sliced
- 2 tbsp capers
- 3 anchovy fillets finely chopped
- 2 tbsp tomato paste
- large pinch piment d’Espelette or chilli flakes
- 6 oz spinach
- 2 cups fish stock or shrimp stock
- 5 oz cod sliced
- 8 oz Squid roughly chopped
- 8 oz medium shrimp shelled and deveined
- juice of 1/2 a lemon
Instructions
- Drain and rinse the chickpeas.
- Put 2 tablespoons of the oil in a large skillet over medium heat.
- When hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 5-7 minutes.
- Remove from pan and set aside.
- Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high.
- When oil is hot, add shallot, olives, capers and anchovies.
- Cook, stirring, until fragrant - a minute or two.
- Add tomato paste and cook, stirring occasionally, until it darkens slightly – about 2 minutes.
- Add the spinach, stirring until it starts to release its water; add the stock and chickpeas.
- When it returns to a gentle boil, stir in the cod, squid, and shrimp.
- Cook until the seafood is just cooked through, 3-5 minutes.
- Squeeze the juice of half a lemon over the stew and stir a couple of times.
- Divide among bowls, sprinkle with bread crumbs and serve.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
French Fashion: Bobo StyleNext Post
Recipe for Wild Mushroom BisqueRelated Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
No Comment