With cooler weather comes warmer and heartier foods.
What foods do you like to eat when it’s cold outside?
I grew up with a lot of Asian stews as well as good ‘ol Campbells soups (chicken and stars or New England clam chowder please!) I loved a nice hearty beef stew with chunks of carrots and dark, syrupy and savory notes. One of my other favorites include Vietnamese pho with its fragrant bouquet of charred ginger and slightly spicy star anise – mmm that and a bowl of rice noodles is perfect almost any time! That reminds me that I should try to cook that again some time…
In the meantime, my new favorite and easy stew to cook is Provençal fish stew. It sounds very fancy, but is in fact so easy to make and will impress family and friends with its rich flavor and complex looking combination. The stew is full of healthy ingredients like spinach and white beans (my preference over chickpeas but they’re interchangeable here). But it also contains wonderful bites of fresh seafood. My husband loves seafood so I up the portion of seafood to include fish as well as squid and shrimp. The end result is comforting, hearty, and pretty darn tasty. Mmm I want to get some fresh seafood now and make this again!
Provençal Seafood Stew
Adapted from Mark Bittman
Ingredients
- 1 cup cooked or canned chickpeas or white beans
- 4 tablespoons olive oil
- 1 cup fresh bread crumbs
- Salt and ground black pepper
- 1 tablespoon minced garlic
- ¼ cup niçoise or oil-cured olives, pitted and chopped
- 1 tablespoon capers, chopped
- 2 or 3 anchovy fillets, finely chopped
- 2 tablespoons tomato paste
- 1 pound spinach
- 2 cups fish or vegetable stock, or water
- Pinch red chile flakes (optional)
- 8 ounces squid, roughly chopped
- 8 ounces shrimp, roughly chopped
- 8 ounces white fish or snapper, roughly chopped
Servings
About 6 servings
Preparation
1. Drain chickpeas or white beans. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the white beans or chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it’s hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 3 to 5 minutes. Remove from pan.
2. Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
3. Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you’re using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
4. Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.
Yum! This sounds so delicious and just perfect for the cold winter ahead.
As a vegetarian I’ll swap out a few ingredients (tofu is a good substitute for the fish, right? 😀 ) but I will have to try this recipe out! c:
<(') Hoda | JooJoo Azad
Hoda, tofu is a great idea and would make for a nice vegetarian stew! The garlic, capers and tomato paste still make a great soup base so I hope that you get to enjoy it soon!
Oh gosh girl…that looks good. I saw tentacles and was like…whoa, I need to make this! Thanks for sharing!
Haha, I like that the tentacles drew you into the dish! I hope you get to enjoy the stew with your girls some time!
The stew looks so good!
Thank you – the seadfood stew tastes as good as it looks!
That stew looks so good! I love soups, casseroles and such this time of year.
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