Provençal Fish Stew
Recipe Date:
August 25, 2020
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup cooked or canned chickpeas
- 4 tbsps olive oil
- 1 cup fresh bread crumbs
- salt and ground black pepper
- 1 tbsp minced garlic
- 1/4 cup niçoise or oil-cured olives, pitted and chopped
- 1 tbsp capers, chopped
- 2 anchovy fillets, finely chopped
- 2 tbsps tomato paste
- 1 lb spinach
- 2 cups fish or vegetable stock, or water
- pinch red chili flakes (optional)
- 8 ozs squid, roughly chopped
- 8 ozs shrimp, roughly chopped
Directions
Tasting notes: This is a classic pairing for Riesling and this one has a fun twist with the olives and capers and the flavors of Provence are a natural pairing with dry Riesling.
Serena's tips: If you don't like the texture of squid, substitute halibut or grouper.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1016044-provencal-fish-stew
Recipe courtesy of Mark Bittman and the New York Times. Photo courtesy of Melina Hammer for The New York Times.