Provençal Fish Stew
A quick, one-pan Provençal-style stew with white fish, clams, and mussels in a tomato-olive sauce. Ready in about 20 minutes, it's a simple yet impressive weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 30g
Ingredients
- 1 lb white fish fillet
- ½ lb clams
- ½ lb mussels
- 14.5 oz canned diced tomatoes
- ½ cup olives
- 1 medium onion
Instructions
- 1
In a large pot, heat 2 tbsp olive oil over medium. Add 1 sliced onion and cook until soft and golden, about 5 minutes.
- 2
Add the 14.5 oz diced tomatoes with their juice, 1 cup water, and 0.5 cup olives. Bring to a simmer, then cook for 5 minutes until slightly thickened.
- 3
Add the 1 lb fish fillet (cut into chunks), 0.5 lb clams, and 0.5 lb mussels. Cover and cook until fish is opaque and shellfish open, about 8 minutes. Discard any unopened shells.
- 4
Season with salt, pepper, and a pinch of dried herbs (thyme or oregano) if you have them. Serve hot with crusty bread.
Tools you’ll need
- Large pot with lid
- Cutting board
- Knife
- Wooden spoon
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