Provencal Fish Stew Recipe

Name: Provencal Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks; 1 green pepper, seeded and chopped; 1 red pepper, seeded and chopped; 2 carrots, chopped; 1 bulb fresh fennel, chopped; 2 cloves garlic, minced; 3 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 2 cups peeled Italian tomatoes (fresh or canned); 4 large potatoes, cut into fourths; 1 dozen mussels; 1 dozen clams; 1 cup dry white wine; 1 pound fish fillets (red snapper, cod, halibut or monkfish); 1/2 pound cleaned squid; 1/2 cup chopped Italian parsley

Servings: persons

2 leeks
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, chopped
1 bulb fresh fennel, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cups peeled Italian tomatoes (fresh or canned)
4 large potatoes, cut into fourths
1 dozen mussels
1 dozen clams
1 cup dry white wine
1 pound fish fillets (red snapper, cod, halibut or monkfish)
1/2 pound cleaned squid
1/2 cup chopped Italian parsley

1
Slice the leeks and place them in a bowl of cold water.
2
Rinse thoroughly to make sure all the grit is removed.
3
Saute the peppers, carrots, fennel and garlic in the olive oil with the pepper flakes until soft but not brown.
4
Add the tomatoes and a cup and a half of water.
5
Add the potatoes and simmer gently for about 20 minutes or until the potatoes are cooked.
6
Meanwhile, scrub the mussels and the clams.
7
Heat the white wine in a large pan and add the shellfish.
8
Cook them over high heat until they open (the mussels will open first).
9
Remove them from the pan as soon as they open their shells; otherwise, they will become tough.
10
Strain the cooking liquid if there is any sand in it and add it to the tomatoes and vegetables.
11
Cut the fish fillets into two-inch pieces.
12
Cut the squid into one-inch pieces.
13
Add them to the casserole, cover and cook for five minutes.
14
Add the shellfish just long enough to heat through.
15
Sprinkle with parsley and serve immediately.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 leeks, 1 green pepper, seeded and chopped, 1 red pepper, seeded and chopped, 2 carrots, chopped, and more.

Yes, Provencal Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions