Discover the secrets to creating a mouthwatering Provencal Fish Stew right in your kitchen. This easy to follow recipe will transport you to the South of France with every bite.
=== 🍽🍸🥩 RECIPE ===
2 Teaspoons Olive Oil
1 Medium Fennel Bulb, Finely Chopped
1 Medium Onion, Finely Chopped
1 Carrot, Finely Chopped
4 Large Garlic Cloves, Pressed
8 Ounces (240ml) Dry White Wine
2 Cans (14.5 Ounce) Diced Tomatoes
4 Ounces (120ml) Low Sodium Chicken Stock
16 Ounces (453g) Halibut or Other Thick White Fish Cut into 1.5 Inch (3cm) Cubes
32 Ounces (907g) Fresh Mussels, Cleaned
Salt & Pepper
Heat the oil in a large skillet over medium heat. Once hot, add the fennel, onion, carrot and garlic. Cook, stirring occasionally, for 4 to 6 minutes or until tender. Add the wine and cook 1-2 minutes to reduce. Then add the tomatoes, stock, salt and pepper. Bring to a simmer. Stir in the halibut and top with the mussels. Cover and gently simmer 5 – 7 minutes or until the fish is opaque in the center and mussels are open. (Discard any unopened mussels.)
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=== 🎉 About Let’s Celebrate TV ===
On this channel, we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can’t cook or entertain – because we know you really can!
=== 📑 CHAPTERS ===
00:00 Introduction
00:17 Provencal Fish Stew
00:59 What is Fennel?
01:35 Onions, Carrots and Garlic
02:21 The Essentials of French Cooking – Wine
03:00 Let’s Add Some Tomatoes
03:28 Chicken Stock and Seasoning
04:13 What Type of Fish?
04:59 Time for the Mussels
05:53 Plating, Tasting and Recipe Recap
07:56 Social Media and Video Recommendations
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7 Comments
Oh, I am here for this!
I love seafood and this french recipe gives the best of both world – a soup and a stew. 🍸🍸
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What a beautiful presentation.i not big on seafood .i do like cod. Looks delicious ❤
Oh yum!! 😍😋I will have to make this sometime, great video!
Hi Peter, I'll give this a try with Halibet. The receipt says canned diced tomatoes, but I noticed you used Fire-Roasted?. I also noticed you changed the back counter. Now, you have a Red Kitchen Aid in place of the Oyster countertop oven?
Not bad for an amateur guy!
Recommendation: add a touch of heat. I generally use Korean hot pepper powder for convenience in a dish like that. One Thai chili peppers would work as well. Acid, salt, fat and heat.