Fish Stew Provençal
Serves 4
Serve with Belleruche White or Rosè.
This is a quick take on the classic bouillabaisse of Provence. Just double the recipe for a larger crowd—it’s a great party dish. Bring it to the table in a large shallow bowl and let everyone help themselves. Serve it with a big green salad and a loaf of crusty bread to mop up the sauce.
Extra-virgin olive oil
2 medium russet potatoes, peeled and cut into large chunks
1 fennel bulb, trimmed and cut into large chunks
Large pinch hot pepper flakes
1-2 cloves garlic, peeled and minced
Salt and freshly ground black pepper
1 14.5-ounce can chopped tomatoes
Peel from 1 lemon
1 pound littleneck clams, soaked and scrubbed
½ pound large shrimp
½ cup dry white wine
1 pound center-cut cod filet, cut into 4 pieces
¼ cup chopped fresh parsley leaves
Heat about 2 tablespoons of the olive oil in a large wide heavy-bottomed pot over medium-high heat. Add the potatoes, fennel, pepper flakes, and garlic, and season with salt and pepper. Sauté the potatoes and fennel until well browned all over, about 10 minutes. Add the tomatoes and lemon peel and cook until the vegetables are just soft, about 10 more minutes.
Add the shellfish and wine and lay the pieces of fish on top. Cover and simmer over low heat until the clams open, 5–10 minutes. Discard any shells that don’t open. Add the parsley and serve with a drizzle of olive oil.
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