Fish stew

Fish stew


Taste le Tour

From the Provence region

This fish stew specialty of Marseille is traditionally made with a selection of rock fish. When well made it is one of my favourite French dishes. It is traditionally served with fried slices of baguette and a garlic mayonnaise.


Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 onion, chopped
10 cumin seeds
20 fennel seeds
1 small red chilli, finely sliced
1 bulb fennel, cut into 8 wedges
1kg tomatoes, peeled, seeded and chopped
1 litre fish stock
freshly ground black pepper
a large pinch saffron threads
2kg firm white fish, cleaned and heads removed
16 prawns, shelled and deveined
16 new potatoes, peeled and cooked
2 cloves garlic, chopped


  1. Heat the oil in a casserole dish and heat gently. Add the onion, cumin seeds, fennel seeds and chilli and fry for 1 minute. Add the fennel pieces and fry for 1 minute. Add the tomatoes and stir for 1 minute. Add the fish stock and season with salt, pepper and saff ron. Bring to the boil, then boil for 10 minutes.
  2. Add the whole fish to the casserole dish and simmer for 10 minutes. Add the prawns and simmer for a further 5 minutes.
  3. Transfer the fish and vegetables to a platter and garnish with boiled potatoes.
  4. Stir the garlic into the cooking liquid and transfer to a soup tureen.
  5. Diners serve themselves by placing the seafood and potato into deep soup plates and ladling the liquid over the top.


  • French people love fish, and to obtain the maximum flavour, they always cook fish on the bone when making bouillabaisse. Then as they eat it, they patiently remove the bones from the flesh.
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