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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
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
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.…
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.…
How to Make Moroccan Pastillas at Home
April 13, 2020
Pastilla is a typical Moroccan dish, which we learned to make on our last culinary adventure to Marrakesh. Layers of pastry similar to phyllo wrap around a savoury filling of shredded chicken, spicy seafood or a vegetarian mixture. The traditional pastilla (bastilla or b’stilla) found in Marrakech is a sweet and savoury combination with squab …
Butternut Squash Soup – Velouté de Butternut
October 8, 2018
This Butternut Squash Soup might become your "go-to" for cool fall days. It requires very little preparation and only four ingredients. The heat of your oven will keep you warm while you wait.…
No Comment