Marseille Seafood Stew

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

Ingredients

Method