Provençal Fish Stew
with Toasted Baguette & Aioli
When fishermen in the south of France returned home from a long day of fishing, they wanted to create a delicious dish without using the most profitable fish of the day’s catch. Thus began this simple, but elegant stew made with a tomato-based broth that we know today. Our interpretation features premium fish like cod and salmon, accompanied by a toasted baguette, perfect for dipping.
- 6 Ounces Multicolored Potatoes
- 4 Cloves Garlic
- 3 Tablespoons Kalamata Olives
- 1 Bunch Parsley
- 1 Lemon
- 1 Small Red Onion
- 1 Small Baguette
- 1 Salmon Fillet
- 1 Cod Fillet
- 1 14.5-Ounce Can Diced Tomatoes
- 1/4 Cup Mayonnaise
Prepare the ingredients:
Preheat the oven to 375°F. Heat a medium pot of salted water to boiling on high. Thinly slice the potatoes into ¼-inch-thick rounds. Peel the garlic. Thinly slice 3 cloves and mince the other clove, smashing until it resembles a paste. Using the side of your knife, flatten the olives to remove the pits. Roughly chop the olives and parsley. Cut the lemon into wedges. Peel and small dice the onion.
Toast the baguette:
Cut the baguette on an angle into ¼-inch-thick slices and place them on a baking sheet. Drizzle the baguette with olive oil and season with salt and pepper. Bake in the oven 8 to 10 minutes, or until golden brown.
Cook the potatoes:
While the baguette toasts, add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and wipe out the pot.
Start the stew:
Cut each fish fillet into chunks, then season with salt and pepper on both sides. In the pot used for the potatoes, heat some olive oil on medium until hot. Add the onion and garlic; season with salt and pepper and cook 3 to 4 minutes, or until the onions are translucent, stirring occasionally.
Finish the stew:
Stir in the diced tomatoes and simmer for 2 to 3 minutes to allow the flavors to develop. Stir in the cooked potatoes, fish pieces, and half of both the parsley and olives (reserve the rest for garnish). Cook 4 to 6 minutes, or until the fish is opaque and cooked through. (Be sure to stir carefully so the fish pieces don’t break apart.) Season with salt and pepper to taste.
Make the aioli & plate your dish:
While the stew simmers, in a small bowl, combine the mayonnaise, garlic paste, and the juice of ½ the lemon. Stir until blended and season with salt and pepper to taste. When the stew is finished, divide between 2 bowls and sprinkle with the remaining chopped olives. Lay the toasted baguette slices over the top of the stew and spoon the aioli on top. Garnish with remaining parsley and lemon wedges. Enjoy!