Description
A warm, fragrant seafood stew from Marseille, featuring saffron and garlic with a rich tomato-fish broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 leek, sliced
- 2 tomatoes, diced
- 4 cups fish stock
- 1 cup white wine
- 1 teaspoon saffron threads
- 1 bay leaf
- Salt and pepper to taste
- 1 pound firm white fish (such as snapper or cod), cut into chunks
- 1 pound mussels, cleaned
- 1 pound shrimp, peeled and deveined
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and leek, and sauté until softened, about 5–7 minutes.
- Stir in the diced tomatoes and cook for a few minutes until they break down and release juices.
- Pour in the fish stock and white wine, add saffron, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Add the fish chunks and cook for about 5 minutes.
- Add the mussels and shrimp, and simmer until the mussels open and the shrimp are cooked through, about 5 more minutes.
- Serve hot, garnished with parsley and with crusty bread on the side.
Notes
Use fresh seafood for best flavor and texture. Discard any mussels that do not open after cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 80g
- Cholesterol: 160mg