Provencale Fish Stew

Provencale Fish Stew

By 20 May, 2018

Here's a sweet, fragrant, soupy dish. Ask your fishmonger to cut the fish into cutlets so that the bone is retained – it will add more flavour. Look for Red Emperor, a succulent, flavoursome fish with firm white flesh and large flakes, or use Bream or Redthroat Emperor. Serve with toasted rounds of French bread with a bowl of rouille (a spicy saffron flavoured mayonnaise) to the side.

  • Prep Time : 15 - 20 minutes
  • Cook Time : 20-30 minutes
  • Yield : 6



Sweat the onions and garlic in the oil in a medium heavy casserole. When soft, stir through the fennel seeds and cook for another minute, stirring to combine. Add the fennel (cut large slices into halves). Cook for 2 – 3 minutes, then add the tomatoes and bouquet garni.
Lay the fish over the top of the tomatoes and pour in the fish stock or water. Add the saffron (with the soaking water), orange zest and salt and pepper to taste. Bring to simmering point and simmer very gently, partially covered, until fish is cooked, 20 – 30 minutes – be careful not to overcook the fish.



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