Marseille Seafood Stew

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