French Seafood Stew

French Seafood Stew

Ingredients (4–6 servings)

2 tbsp olive oil

2 shallots, finely chopped

2 garlic cloves, minced

1 leek, white part only, thinly sliced

2 carrots, thinly sliced

2 celery stalks, sliced

1 fennel bulb, thinly sliced (optional but traditional)

1 bay leaf

2 sprigs fresh thyme (or ½ tsp dried)

1 pinch saffron threads (optional, for authentic flavor)

1 cup (250 ml) dry white wine

4 cups (1 L) fish or seafood stock (or chicken stock if unavailable)

1 can (14 oz / 400 g) crushed tomatoes

Salt & black pepper, to taste

½ tsp cayenne or chili flakes (optional, for heat)

Seafood (mix and match what you have)

½ lb (250 g) white fish fillets (cod, monkfish, or hake), cut into chunks

½ lb (250 g) salmon, cut into chunks

½ lb (250 g) shrimp, peeled and deveined

½ lb (250 g) mussels or clams, cleaned

½ lb (250 g) squid or scallops (optional)

To finish

2 tbsp butter

2 tbsp fresh parsley, chopped

1 lemon, cut into wedges

Crusty bread or baguette, for serving

Instructions

1. Make the base

In a large heavy pot, heat olive oil.

Sauté shallots, garlic, leek, carrots, celery, and fennel until softened (about 5 minutes).

2. Build the broth

Add bay leaf, thyme, and saffron.

Pour in the white wine and simmer for 2 minutes to reduce slightly.

Add stock, tomatoes, salt, pepper, and a pinch of cayenne.

Bring to a boil, then reduce heat and let simmer gently for 20 minutes.

3. Cook the seafood

Add firm fish chunks and simmer gently for 5 minutes.

Add shrimp, mussels, and any delicate seafood (squid/scallops) last. Cook until shrimp are pink and mussels open (about 5–7 minutes). Discard any unopened mussels.

4. Finish

Stir in butter for richness.

Sprinkle with fresh parsley.

Serve hot with lemon wedges and plenty of crusty bread for dipping.

✨ Tips

For extra authenticity, rub garlic on toasted baguette slices and spread with rouille (a garlicky mayonnaise with paprika) to serve on the side.

You can adapt the seafood mix depending on what’s fresh and available.