A Variation on Provençal Seafood Stew
Seafood 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.
- 1cup canned chickpeas
- 4tbsp olive oil
- 1cup fresh bread crumbs
- Ground Black Pepper
- 1 shallotminced
- 1/4cup oil-cured olivespitted and sliced
- 2tbsp Capers
- 3 Anchovy filletsfinely chopped
- 2tbsp Tomato paste
- large pinch piment d’Esplette or chile flakes
- 6oz Spinach
- 2cups fish or shrimp stock
- 5oz codsliced
- 8oz Squidroughly chopped
- 8oz medium shrimpshelled and deveined
- juice of 1/2 a lemon