Provençal Fish Stew

I made this simple dish for the first time about ten years ago, and it is a definite favourite of mine. It is so quick and easy to make it is perfect when you are having a busy week at work, but it is still really tasty and pretty cheap, too.

I love standing by the stove as food is simmering, but during the week, time is precious. I love nothing more than a dish I can put together in less than ten minutes and then have time to give the little ones a bath as it is cooking.

I personally prefer using tinned chopped tomatoes, as I find them more convenient and I know I will not be disappointed by their taste, but I sometimes use fresh tomatoes instead. I did today.

Provençal Fish Stew - Ingredients

Courgettes browned in butter with onion and garlic are quite simply delicious. It makes them incredibly tasty and crunchy, and they do not end up mushy and bland.

Provençal Fish Stew on the Stove

The mixed herbs I tend to use are ‘herbes de Provence’ or ‘Persillade’, but if you cannot find either of these, any blend of herbs works well.

Provençal Fish Stew and Rice

If you are on a dairy-free diet, simply replace the butter with three tablespoons of olive oil.

 

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Provençal Fish Stew

Quick, easy, tasty &cheap! Ideal mid-week dinner
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

  • 1 tablespoon butter
  • 1 large onion
  • 2 garlic cloves finely chopped
  • 3 courgettes washed and sliced
  • 1 tin chopped tomatoes or 10 tomatoes, diced
  • 1 teaspoon sugar
  • 4 frozen white fish fillets cod or hake
  • Rice
  • 1 tablespoon mixed herbs
  • Salt & Pepper to taste

Instructions

  1. Melt the butter in a large casserole dish over a medium heat.
  2. Fry the chopped onion and garlic, stirring, for three minutes.
  3. Add the courgettes, a pinch of salt and pepper and cook for five to ten minutes, until golden brown.
  4. Add in the tomatoes, sugar and herbs. Mix well.
  5. Place the fish under the sauce and cover. Reduce the heat and cook for twenty-five minutes. In the meantime, cook the rice.
  6. Bon appétit!

Seafish asked me to write recipes to encourage people to eat more fish.  I did not receive payment for this post and all photos are my own.

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18 Comments

  1. 17/02/2015 / 4:26 pm

    On fait un plat très similaire à la maison et tout le monde adore ! Normalement, on le cuisine avec d’huile d’olive mais la prochaine fois on va essayer avec le beurre 😉

    • 17/02/2015 / 9:24 pm

      C’est vrai que l’huile d’olive fait normalement l’unanimité mais j’adore le beurre!

  2. 17/02/2015 / 8:09 pm

    Oh wow, this sounds lovely and I love the photo of all the ingredients! Just beautiful. You are making me think I should eat more fish! Job done 😉

    • 17/02/2015 / 9:29 pm

      That is exactly why I accepted the challenge from Seafish… I love fish but I tend to have it when I go out (by that, read: not often!) rather than cooking it at home.

  3. 17/02/2015 / 8:54 pm

    Mmmmmmmm sounds really yum and super easy, definitely my kind of dish xx

    • 17/02/2015 / 9:27 pm

      With little ones in the house, having a bank of easy, quick recipe is a life-saver, isn’t it?

  4. 17/02/2015 / 10:20 pm

    Mel your fish stew looks so delicious. I used frozen fish recently and was really impressed, it’s definitely worth have some stashed in your freezer.

  5. 19/02/2015 / 5:45 pm

    So gorgeous Mel and one of my Aunt’s favourite dishes to make and feed us. Thanks for linking up to #tastytuesdays

  6. internationalelfservice
    19/02/2015 / 11:03 pm

    This is such a simple but delicious looking recipe and yes we need to eat more fish! Thank you so much for posting x

    • 23/02/2015 / 1:26 am

      Simple, tasty and cheap food is ideal mid-week, isn’t it?

  7. Cindy
    26/02/2015 / 10:15 am

    Mais où sont les aubergines????? C’est super bon de cuisiner à l’huile d’olive et c’est plus sain que le beurre mais que c’est un régal une bonne tartine de beurre!!!!!!!!!

    • 26/02/2015 / 11:53 am

      Mon mari déteste les aubergines, hi hi! Pas fan de courgettes non plus alors t’imagines si je mettais les deux!

  8. 02/03/2015 / 1:05 pm

    This such a lovely, fresh recipe. Thanks for linking up with #freefromfridays

    • 02/03/2015 / 11:31 pm

      My pleasure, Emma!

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