Low Sodium Provençal Seafood Stew

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the broth base

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large leek, white and light-green parts only, halved lengthwise and thinly sliced
1 medium fennel bulb, cored and thinly sliced, fronds reserved
3 medium carrots, peeled and cut into ½-inch rounds
4 cloves garlic, thinly sliced
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
1 large pinch saffron threads (about ¼ tsp), crumbled
1 cup sweet potato, peeled and cut into ¾-inch cubes
4 cups bone broth (homemade or aip-compliant brand)
1 cup water
2 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the seafood

½ lb (8 oz) firm white fish fillets (such as cod or halibut), cut into 2-inch chunks
½ lb (8 oz) large shrimp, peeled and deveined
½ lb (8 oz) mussels or clams, scrubbed

For serving

2 tbsp fresh parsley, roughly chopped
reserved fennel fronds, roughly torn (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the leek, fennel, and carrots and cook, stirring occasionally, until the leek and fennel are softened and translucent, about 8–10 minutes.
2
Add the garlic, turmeric, ginger, Ceylon cinnamon, and saffron and stir for about 1 minute, until fragrant and the spices coat the vegetables.

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