Marseille Seafood Stew

Name: Marseille Seafood Stew
Yield: Serves 4
Cuisine: France
Ingredients: salt and pepper to taste; ½ cup pitted and halved black olives; ½–1 chilli, finely chopped; 500 g calamari rings; 2 leeks, chopped; 4 large cooked, unshelled prawns for garnishing; 2 whole cloves garlic; sprigs of fresh parsley for garnishing; juice of 1 lemon; 2 Tbsp olive oil; 1 × 410 g can butter beans; 2 cups milk; 2 tsp dried mixed herbs; ½ tsp smoked paprika; grated zest of 1 lemon; 1 × 400 g can chopped tomatoes; 1 onion, chopped; 200–300 g prawns, shelled and deveined; 2 cloves garlic, finely sliced; 2 cups baby spinach leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

THE FRENCH MAKE A DELICIOUS FISH SOUP CALLED BOUILLABAISSE, WHICH ORIGINATED IN MARSEILLE. THE FISHERMEN WOULD MAKE A STEW FROM THE UNSOLD FISH AT THE END OF THE DAY, BUT THERE ARE MANY VERSIONS. EACH MARSEILLAIS FAMILY AND RESTAURANT ARE CONVINCED THAT THEIRS IS THE AUTHENTIC DISH. THIS RECIPE IS A VERY LOOSE ADAPTATION – MORE A STEW THAN A BROTH – BUT EQUALLY DELICIOUS.

Ingredients

Europe
France
Marseille
Stew
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method