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Provençal Seafood Stew

Course Main Dish
Servings 4 people

Ingredients

Sauteing

  • 4 medium garlic cloves minced
  • 1 cup Onion about one medium
  • 1/4 cup Extra Virgin Olive Oil

Adding The Vegetables

  • 2 inch medium potatoes cut into ½ cubes
  • 4 inch carrots cut into ¼ slices
  • 2 cups clam juice 16 oz. ( or 2fish stock)
  • 28 oz can whole tomatoes chopped with juice
  • 14 oz can diced tomatoes
  • 1 cup Sauvignon Blanc or Fume Blanc

Adding the Fish and Fresh Herbs

  • 1/2 green bell pepper julienne into 2 inch strips
  • 1 pound mussels
  • 1 pound sea bass cut into 1 inch cubes
  • 1/2 pound 20-26 ct. shrimp peeled, deveined and tails removed
  • 3 tablespoons fresh tarragon chopped
  • 2 tablespoons Fresh Chives chopped
  • Sea Salt & Fresh Ground Pepper to taste

Instructions

Sauteing

  • Heat a 6-8 quart soup kettle over medium low heat.
  • Once the pot is heated, add the olive oil. Five minutes later, or once the oil is heated, add the onions and cook for 3 minutes.
  • Add the garlic and continue cooking another 2-3 minutes or until the onions start to turn translucent.

Adding The Vegetables

  • Add the potatoes, carrots, clam juice, tomatoes and wine to the pot. Bring to a boil.
  • Reduce to simmer and continue cooking (uncovered) for about 40 minutes or until the carrots and potatoes have become tender. *Can be done to this part a day ahead.

Adding the Fish & Fresh Herbs

  • Add the green bell pepper and the mussels to the soup kettle and simmer (covered) for 2-3 minutes or until mussels open.
  • Add the sea bass, shrimp, tarragon and chives. Continue cooking for 5 more minutes or until fish and shrimp are cooked through (covered).
  • Add sea salt and fresh ground pepper, to taste. Serve in warm soup bowls.

Notes

SUBSTITUTIONS
Sauvignon Blanc or Fume Blanc: Pinot Gris or Grisgio
Mussels: Fresh Clams or a 14 oz. can of whole clams
Sea Bass: Halibut, Cod or Haddock
Fresh Tarragon and Chives: The fresh flavors derived from fresh herbs are an important element to this stew. But, if you’re in a pinch, use 1 tablespoon dry tarragon and 2 teaspoons dry chives.
Wine Pairing Suggestions: Serve with which ever wine you chose for the stew or a Cote du Rhone