AIP Friendly Provençal Seafood Stew
This saffron-scented stew is the kind of bowl that makes a weeknight feel like a special occasion — deeply aromatic, loaded with tender seafood, and built on a broth that tastes like it simmered all day. Leek, fennel, carrot, and sweet potato give the base real body and sweetness, while turmeric, ginger, Ceylon cinnamon, and a pinch of saffron layer in warmth without relying on any of the nightshade spices that are off the table on the autoimmune protocol. Bone broth stands in as the liquid foundation, adding richness and gut-supportive depth that a standard store-bought seafood stock simply can't match. The seafood — firm white fish, shrimp, and mussels — goes in right at the end so nothing overcooks, and the whole pot comes together in under an hour. A splash of apple cider vinegar brightens the broth just enough to make every spoonful feel alive. Finished with fresh parsley, torn fennel fronds, and an optional squeeze of lemon, it's the kind of dish that looks stunning in the bowl and serves four generously without any complicated plating required.
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Learn more →Ingredients
4 servings
For the broth base
- 3 tbsp olive oil
- 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
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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