Provencal Fish Stew

“Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.” ~ Maimonides

Fish Stew Provencal

As Christians enter the Lenten season, I can’t help but remember all those childhood Fridays during Lent. My mother had four non-meat meals that she cooked in an alternating pattern. One of them, macaroni and cheese, was the only dish that my siblings and I ate. The other three meals were salmon loaf, cod fish cakes and shrimp wiggle. Because we disliked those meals so much, we always tried to get an invite to a friend’s house on Friday. If that didn’t work out, our dog was our saving grace. We kept dropping bites for her to eat.


As I matured, I thankfully learned that fresh fish tastes completely different than dried fish or canned fish. The years that I spent living in New England certainly helped me to develop my palate.


This fish stew, by Mark Bittman, is a delicious blend of vegetables and seafood with a puttanesca-like blend of seasonings.


Provencal Fish Stew

I adjusted the ingredients slightly because I wanted to use more fish in the recipe.

  • 1 cup of cooked or canned chick peas
  • 4 tablespoons olive oil
  • 1 cup of fresh bread crumbs
  • Salt and fresh ground pepper
  • 2 tablespoons minced garlic
  • 1/3 cup nicoise olives, pitted and chopped
  • 1 ½ tablespoons capers
  • 2 tablespoons tomato paste
  • 1 pound baby spinach
  • 3 cups fish or vegetable stock
  • Pinch of red chile flakes
  • 1 pound medium sized shrimp
  • 1 pound calamari, sliced
  • ½ pound sea scallops

For the preparation, see the recipe in the New York Times.


Provencal Fish Stew


Patricia Rio
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