Marseille Seafood Stew

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

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
Fish course
Stew
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method