Anti Inflammatory Provençal Seafood Stew
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.9(5)
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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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