French Seafood Stew<\/p>\n\n\n\n
Ingredients (4\u20136 servings)<\/p>\n\n\n\n
2 tbsp olive oil<\/p>\n\n\n\n
2 shallots, finely chopped<\/p>\n\n\n\n
2 garlic cloves, minced<\/p>\n\n\n\n
1 leek, white part only, thinly sliced<\/p>\n\n\n\n
2 carrots, thinly sliced<\/p>\n\n\n\n
2 celery stalks, sliced<\/p>\n\n\n\n
1 fennel bulb, thinly sliced (optional but traditional)<\/p>\n\n\n\n
1 bay leaf<\/p>\n\n\n\n
2 sprigs fresh thyme (or \u00bd tsp dried)<\/p>\n\n\n\n
1 pinch saffron threads (optional, for authentic flavor)<\/p>\n\n\n\n
1 cup (250 ml) dry white wine<\/p>\n\n\n\n
4 cups (1 L) fish or seafood stock (or chicken stock if unavailable)<\/p>\n\n\n\n
1 can (14 oz \/ 400 g) crushed tomatoes<\/p>\n\n\n\n
Salt & black pepper, to taste<\/p>\n\n\n\n
\u00bd tsp cayenne or chili flakes (optional, for heat)<\/p>\n\n\n\n
Seafood (mix and match what you have)<\/p>\n\n\n\n
\u00bd lb (250 g) white fish fillets (cod, monkfish, or hake), cut into chunks<\/p>\n\n\n\n
\u00bd lb (250 g) salmon, cut into chunks<\/p>\n\n\n\n
\u00bd lb (250 g) shrimp, peeled and deveined<\/p>\n\n\n\n
\u00bd lb (250 g) mussels or clams, cleaned<\/p>\n\n\n\n
\u00bd lb (250 g) squid or scallops (optional)<\/p>\n\n\n\n
To finish<\/p>\n\n\n\n
2 tbsp butter<\/p>\n\n\n\n
2 tbsp fresh parsley, chopped<\/p>\n\n\n\n
1 lemon, cut into wedges<\/p>\n\n\n\n
Crusty bread or baguette, for serving<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
1. Make the base<\/p>\n\n\n\n
In a large heavy pot, heat olive oil.<\/p>\n\n\n\n
Saut\u00e9 shallots, garlic, leek, carrots, celery, and fennel until softened (about 5 minutes).<\/p>\n\n\n\n
2. Build the broth<\/p>\n\n\n\n
Add bay leaf, thyme, and saffron.<\/p>\n\n\n\n
Pour in the white wine and simmer for 2 minutes to reduce slightly.<\/p>\n\n\n\n
Add stock, tomatoes, salt, pepper, and a pinch of cayenne.<\/p>\n\n\n\n
Bring to a boil, then reduce heat and let simmer gently for 20 minutes.<\/p>\n\n\n\n
3. Cook the seafood<\/p>\n\n\n\n
Add firm fish chunks and simmer gently for 5 minutes.<\/p>\n\n\n\n
Add shrimp, mussels, and any delicate seafood (squid\/scallops) last. Cook until shrimp are pink and mussels open (about 5\u20137 minutes). Discard any unopened mussels.<\/p>\n\n\n\n
4. Finish<\/p>\n\n\n\n
Stir in butter for richness.<\/p>\n\n\n\n
Sprinkle with fresh parsley.<\/p>\n\n\n\n
Serve hot with lemon wedges and plenty of crusty bread for dipping.<\/p>\n\n\n\n
✨ Tips<\/p>\n\n\n\n
For extra authenticity, rub garlic on toasted baguette slices and spread with rouille (a garlicky mayonnaise with paprika) to serve on the side.<\/p>\n\n\n\n
You can adapt the seafood mix depending on what\u2019s fresh and available.<\/p>\n","protected":false},"excerpt":{"rendered":"
French Seafood Stew Ingredients (4\u20136 servings) 2 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, minced 1 leek,…<\/p>\n","protected":false},"author":1,"featured_media":1972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n