Provencal Vegetable and Fish Stew
Incorporating leeks and bell peppers into a traditional tomato base.
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Ingredients
- 1 1/2 lbs Firm white fish fillets (cod or halibut), cut into chunks
- 2 cups Large leeks, white and light green parts only, sliced
- 1 large Red bell pepper, diced
- 4 cloves Garlic cloves, minced
- 28 oz Crushed tomatoes
- 1/2 cup Dry white wine (Sauvignon Blanc)
- 2 cups Fish stock or clam juice
- 3 tbsp Extra virgin olive oil
- 1 tsp Herbes de Provence
- 1 pinch Saffron threads(optional)
- 1/4 cup Fresh parsley, chopped
- 1 tsp Orange zest
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the sliced leeks and red bell pepper, sautéing for 8-10 minutes until softened but not browned.
- 3
Stir in the minced garlic and Herbes de Provence, cooking for 1 minute until fragrant.
- 4
Deglaze the pot with white wine, scraping up any bits from the bottom, and simmer until the liquid is reduced by half.
- 5
Pour in the crushed tomatoes, fish stock, saffron, and orange zest; bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- 6
Season the fish chunks with salt and pepper, then gently nestle them into the simmering liquid.
- 7
Cover the pot and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
- 8
Garnish with fresh parsley and serve immediately with crusty bread and a dollop of rouille.
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