PROVENçAL FISH STEW
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
- Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
- Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
- Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 1115 milligrams, Sugar 3 grams, TransFat 0 grams
COD PROVENçAL
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
- Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
- Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium
EMERIL'S FISH PROVENCAL
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
- Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
- Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.
Nutrition Facts : Calories 383 g, Fat 23 g, Fiber 2 g, Protein 35 g
BAKED FISH PROVENCAL
I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.
Provided by Geema
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450'F.
- Arrange fillets in 8x8x2" square baking dish.
- Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
- Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
- Simmer,stirring occasionally, 8 minutes.
- Spoon sauce over fish.
- Bake in preheated 450'F.
- oven for 10-15 minutes or until cooked through.
Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6
WHITE FISH PROVENCAL
This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.
Provided by Southern Lady
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place fish fillets in a oven safe baking dish.
- Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
- Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
- Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
- Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
- Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
- Bake with a foil tent for 15 minutes or until fish is white and flakey.
FISH SOUP PROVENCALE
Provided by Pierre Franey
Categories dinner, lunch, one pot, soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut the fish into 1-inch cubes.
- Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.
- Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.
- Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 7 grams
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QUICK AND EASY FISH PROVENçAL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Healthy Fish RecipesServings 2Total Time 25 mins
- Heat the oil in a frying pan over a medium heat, then soften the onion for 5 minutes. Pour over the passata and stock. Add the potatoes, bring to the boil, then simmer for 8 minutes until the sauce has reduced a little and the potatoes are almost tender.
- Stir through the fish and prawns, then simmer for 3 minutes more or until just cooked through. Taste and adjust the seasoning.
- Spoon between 2 warmed bowls, swirl through a spoonful of the puttanesca mix and scatter with dill to serve. Enjoy with crusty bread.
PROVENçAL FISH FILLETS RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Cod RecipesCalories 161 per servingTotal Time 25 mins
- For sauce: heat oil in a small saucepan over medium heat. Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally. Add tomatoes, thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated.
- Meanwhile, preheat broiler. Measure thickness of the fish. Place the fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork, turning the fish once if the fillets are 1 inch thick. Serve with the sauce and if desired, garnish with fresh thyme sprigs.
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EASY 30-MINUTE PROVENCAL FISH RECIPE - THE SPRUCE EATS
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PROVENçAL BAKED FISH WITH ROASTED POTATOES & MUSHROOMS ...
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5/5 (1)Total Time 1 hrCategory Healthy Halibut RecipesCalories 276 per serving
- Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes.
- Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provence. Bake until the fish is opaque in the center and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.
PROVENçAL FISH SOUP RECIPE - SARA SIMPSON | FOOD & WINE
From foodandwine.com
2/5 Total Time 1 hr 30 mins
- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
PROVENCAL FISH CHOWDER RECIPE - LOS ANGELES TIMES
From latimes.com
Cuisine FRENCHCategory STOVETOP, MAINS, SOUPS, FISH & SHELLFISHServings 8-10Total Time 2 hrs 20 mins
- In a large saucepan or pasta pot, combine the onion, carrot, celery, leek, garlic, parsley, thyme, bay leaf, peppercorns and water. Bring to a boil, then reduce the heat, cover and simmer gently for 30 minutes. Season with salt, to taste. Strain the broth into a bowl, discarding the solids. This makes a generous quart. Set aside.
- In a large, heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring often, until the onion begins to soften, 3 to 5 minutes. Add a generous pinch of salt and continue cooking until the onion is tender, about 5 minutes.
- Add the leeks and continue to cook, stirring often until the leeks have softened, another 3 minutes or so. Stir in the fennel seeds, garlic and anchovies. When the garlic is fragrant, after about 1 minute, and stir in the canned tomatoes, tomato paste, thyme and ½ teaspoon salt, or to taste. Continue to cook, stirring from time to time, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Meanwhile, cook the mussels: In a wide, lidded pan, bring the wine and ½ cup of water to a boil. Boil for 2 minutes and add the mussels. Cover tightly, reduce the heat and boil for 3 minutes. Shake the pan and uncover. Carefully transfer the mussels to a bowl, tipping any liquid from the shells back into the pot. If any of the mussels have not yet opened, cover the pan, shake it and leave for another minute or two, then add the opened mussels to the bowl; discard any mussels that won’t open. Refrigerate the mussels until shortly before serving.
PROVENCAL FISH STEW RECIPE — THE MOM 100
From themom100.com
5/5 (3)Category Main CourseCuisine FrenchTotal Time 50 mins
- Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add the fennel and the onions, and sauté for 5 minutes until they start to become tender. Add the zucchini and the garlic, season with salt and pepper, and sauté for another 5 minutes, until all of the vegetables are tender. Add the white wine, and stir to scrap up any browned bits stuck to the bottom of the pan.
- Add the tomatoes with their juice, broth, thyme and saffron bring to a simmer; add the potatoes and simmer for 10 to 12 minutes, until the potatoes are tender.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Season the fish with salt and pepper, and sear the filet on both sides, for 5 to 7 minutes per side, until the fish is just barely cooked through (it really depends on the thickness of the fish - if it falls apart a little that's a-ok). Remove and set aside.
- When cooled slightly, use a fork to break the fish into 1-inch chunks. Add them to the pot along with the orange zest and juice, and halved olives, stirring gently to combine.
PROVENçAL FISH SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
MARSEILLE FISH SOUP - SOUPE DE POISSON - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalEstimated Reading Time 6 minsCategory SoupTotal Time 1 hr
- Heat the olive oil in large, heavy gauge pot. Saute sliced onions and fennel until softened and translucent, about five minutes.
- Adjust the seasonings and serve in heated bowls with grated Gruyère, croûtons, and plenty of rouille on the side. FLAVOR NOTE: Fish soup should be strongly flavored and assertive. There should be a slight heat, lots of saffron, and a touch of Pastis. If your broth is too thin you can thicken slightly with cornstarch though that is completely non-Provencal.
PROVENçALE FISH SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine FrenchTotal Time 1 hr 5 minsCategory EntreesCalories 283 per serving
- In a Dutch oven over medium heat, warm the oil until shimmering, 1 to 2 minutes. Add the pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
- Stir in the fennel bulb, onion, celery, and salt and cook until vegetables are softened and lightly browned, 12 to 15 minutes.
- Stir in the garlic, paprika, pepper flakes, and saffron and cook, stirring, until fragrant, about 30 seconds.
- Pour in the wine, scraping up any browned bits. Stir in the water, clam juice, and bay leaves. Bring to simmer and cook until the flavors meld, 15 to 20 minutes.
PROVENçAL FISH STEW RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 50 minsCategory Seafood
- In a mini food processor, combine the garlic, egg yolk, lemon juice and water. With the machine on, slowly drizzle in 1 cup of the olive oil. Season the aioli with salt.
- In a large pot, heat the remaining 2 tablespoons of olive oil. Add the shallot, tomato and saffron and sauté over moderately high heat until fragrant, about 1 minute.
- Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the scallops until just cooked through, about 3 minutes. Discard any clams or mussels that don’t open.
PROVENçAL FISH STEW RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Total Time 15 minsServings 4Calories 127 per serving
- Heat oil in a large Dutch oven over medium-high heat. Add leek, fennel, and garlic to pan; sauté 4 minutes or until tender. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil. Add fish and shrimp; cook 3 minutes or until done. Sprinkle with remaining 2 tablespoons parsley, and garnish with parsley sprigs, if desired.
- Fennel, an aromatic plant native to the Mediterranean region, has licorice-like flavor and is delicious raw or cooked. Chopped and sautéed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days.
PROVENçAL FISH SOUP RECIPE - RECIPES.NET
From recipes.net
- Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes
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