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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Late Summer Soup: Zucchini and Basil Velouté
September 1, 2017
This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.…
Hearty Lentil Soup with Sausage and Sweet Paprika
September 24, 2018
This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.…
Recipe for Bouillabaisse Terrine by Gérald Passedat
August 23, 2016
recipe for Bouillabaisse Terrine is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish - originally a fisherman's meal made with the unsold fish parts - into a beautiful new variation on the dish.…
Vegetarian Dish: Chickpea and Spinach Gratin Provençal
February 3, 2023
The inspiration for my recipe for Chickpea and Spinach Gratin is Richard Olney’s delicious classic cookbook Simple French Food. It is a traditional Provençal vegetarian preparation that is easy to make and will impress your friends. In keeping with the book’s title, this recipe is an easy preparation that does not use milk or cheese …
No Comment