Provençal Fish Stew

Name: Provençal Fish Stew
Yield: Serves 4
Cuisine: French
Ingredients: 100 ml (3½ fl oz) pastis: Ricard, Pernod or Marie Brizard; 100 ml (3½ fl oz) pastis: Ricard, Pernod or Marie Brizard; 100 ml (3½ fl oz) pastis: Ricard, Pernod or Marie Brizard; 500 g (18 oz) white parts of leeks, finely chopped; 2 medium onions, finely chopped; 750 g (1 lb 10 oz) well-ripened tomatoes, skinned, deseeded and chopped; 1 strip of dried orange peel; salt and black pepper; salt and black pepper; 2.75 litres (4¾ pints) fish stock (you could have made the fish stock with all the trimmings of the fish you’re using but that mil of course be something you mil have done on another occasion to keep within the tenor of this book); 1 French loaf, slightly stale, sliced; 6-7 garlic cloves, peeled; 2 kg (4 lb 8 oz) mixed whole fish of medium size, cleaned and scaled (red snappers, grey sole, mullet, whiting, or similar); 2 kg (4 lb 8 oz) mixed whole fish of medium size, cleaned and scaled (red snappers, grey sole, mullet, whiting, or similar); 500 g (18 oz) further fish (cod, halibut, sea bass), trimmed and thickly sliced; 500 g (18 oz) further fish (cod, halibut, sea bass), trimmed and thickly sliced; 500 g (18 oz) further fish (cod, halibut, sea bass), trimmed and thickly sliced; 500 g (18 oz) further fish (cod, halibut, sea bass), trimmed and thickly sliced; 500 g (18 oz) soft-shell crabs (optional); 500 g (18 oz) conger eel cut into 4cm (1½ inch) slices; 250 ml (9 fl oz) olive oil; 10 prawns, peeled and the heads removed; 1 teaspoon mixed herbs: thyme, savory, oregano, marjoram, or whatever you choose; 1 teaspoon mixed herbs: thyme, savory, oregano, marjoram, or whatever you choose; 1 teaspoon mixed herbs: thyme, savory, oregano, marjoram, or whatever you choose; 1 teaspoon mixed herbs: thyme, savory, oregano, marjoram, or whatever you choose; 100 ml (3½ fl oz) pastis: Ricard, Pernod or Marie Brizard; 1 teaspoon mixed herbs: thyme, savory, oregano, marjoram, or whatever you choose; 2 kg (4 lb 8 oz) mixed whole fish of medium size, cleaned and scaled (red snappers, grey sole, mullet, whiting, or similar); 2 kg (4 lb 8 oz) mixed whole fish of medium size, cleaned and scaled (red snappers, grey sole, mullet, whiting, or similar)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

The south of France is noted for its hearty fish stews, and this is a general one to which you can add whatever fish you have, such as snappers, grey sole, lemon sole, mullet, whiting, sea bass, cod and halibut. This particular recipe calls for conger eel and soft-shell crabs, but if you can’t get those or you don’t want to use them just leave them out.

Ingredients

Europe
France
Fish course
Pescatarian
Provence
Mediterranean

Ingredients

Method