Provençal fish stew

For a flavourful seafood dish try Sophie Grigson's version of a classic French recipe, filled with Mediterranean flavours
By Sophie Grigson
Provençal fish stew
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 tbsp extra virgin olive oil
  • 4 shallots, thinly sliced
  • 3 clove garlic, chopped
  • 1 tbsp coriander seeds
  • 800 g canned chopped tomatoes
  • 2 tbsp tomato purée
  • 1-2 tbsp sugar
  • 3 tbsp Pernod, (or Noilly Prat)
  • 2 strips dried orange peel
  • 1 large sprig of thyme
  • salt, and freshly ground pepper
  • 300 ml fish stock
  • 500 g live mussels, or clams, scrubbed clean
  • 700 g white fish fillets, cut into 4cm pieces
  • 340 g squid, cleaned and sliced into rings

Tips and Suggestions

Regarding the fish, Sophie recommends taking what is available and looking good


1. Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.

2. Add the chopped tomatoes, tomato paste, sugar, Pernod or Noilly Prat, orange peel, thyme and a little salt and pepper and simmer down until thick.

3. Now stir in the fish stock and bring up to the boil.

4. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.

5. Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes.

6. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once.

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