Provençal Fish Stew Saffron (Printable)

A flavorful fish and shellfish stew with saffron and herbs served alongside savory rouille.

# What You'll Need:

→ Fish & Seafood

01 - 14 oz firm white fish fillets (e.g., monkfish, sea bass), cut into chunks
02 - 10.5 oz oily fish fillets (e.g., red mullet), cut into chunks
03 - 10.5 oz mussels, cleaned and debearded
04 - 7 oz small shrimp, peeled and deveined
05 - 6 large sea scallops (optional)

→ Vegetables & Aromatics

06 - 2 tbsp olive oil
07 - 1 large onion, finely sliced
08 - 1 large leek (white part only), thinly sliced
09 - 2 fennel bulbs, sliced
10 - 3 garlic cloves, minced
11 - 4 ripe tomatoes, peeled, seeded, and chopped
12 - 1 large carrot, sliced
13 - Zest of 1 orange
14 - 1 bay leaf
15 - 2 sprigs thyme
16 - 1 sprig fresh parsley (plus extra for garnish)
17 - 1/2 tsp saffron threads
18 - 1 tsp fennel seeds
19 - 1/2 tsp black peppercorns
20 - Salt and freshly ground black pepper, to taste

→ Liquids

21 - 3/4 cup dry white wine
22 - 6 1/4 cups fish stock or water

→ For the Rouille

23 - 1 egg yolk
24 - 1 garlic clove, minced
25 - 1 small red chili, seeded and chopped
26 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water
27 - 3.5 fl oz olive oil
28 - 1 tsp Dijon mustard
29 - Salt, to taste

→ To Serve

30 - 1 small baguette, sliced and toasted
31 - Extra olive oil, for drizzling

# Directions:

01 - Heat olive oil in a large heavy pot over medium heat. Add onion, leek, fennel, carrot, and garlic. Sauté for 8 to 10 minutes until softened without browning.
02 - Incorporate tomatoes, orange zest, bay leaf, thyme, parsley, saffron threads, fennel seeds, black peppercorns, and salt and pepper. Cook for 5 minutes to meld flavors.
03 - Pour in white wine, simmer for 2 minutes. Add fish stock or water, bring to a gentle boil, reduce heat and simmer uncovered for 25 minutes.
04 - Strain broth through a fine sieve, pressing solids to extract flavor. Discard solids and return clear broth to the cleaned pot.
05 - Bring broth to gentle simmer. Add firm white fish chunks, cook 5 minutes. Add oily fish, mussels, shrimp, and scallops if using; simmer 5 to 6 minutes until seafood is just cooked and mussels open. Discard any unopened mussels. Adjust seasoning as needed.
06 - Combine egg yolk, garlic, chili, saffron with soaking water, and mustard in a bowl. Whisk until smooth. Slowly drizzle in olive oil while whisking constantly until thick and mayonnaise-like. Season with salt.
07 - Ladle the stew into warm bowls, garnish with fresh parsley. Serve alongside toasted baguette slices brushed with olive oil and a generous spoonful of rouille.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when it's actually ready in under two hours.
  • The saffron and rouille transform simple fish into something that feels luxurious and restaurant-worthy.
  • It's naturally pescatarian and impressive enough for dinner guests who expect elegance.
02 -
  • Don't skip the straining step—it's the difference between a rustic stew and something elegant that would be served in a Marseille bistro.
  • Saffron needs warmth to release its magic, so always soak it in warm water before adding it to the pot.
  • Add the seafood in stages based on cooking time; adding everything at once means some pieces will be tough while others turn mushy.
03 -
  • Buy the freshest seafood available and don't let it sit in the fridge—this dish should go from market to pot to bowl the same day.
  • If mussels refuse to open after cooking, they're dead and unsafe; discard them without hesitation and don't serve them.
  • Serve everything in warm bowls and let guests customize their own with rouille—it feels more gracious than plating it yourself.
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