A favorite in Provence, this seafood stew is often ladled over thick slices of French bread. The pistou, France's version of pesto, kicks the flavor up a notch. The stew mellows as it stands, so it can even be made ahead.

Recipe by Oxmoor House January 2006


Recipe Summary

16 mins
52 mins
1 hr 8 mins
4 servings (serving size: 1 3/4 cups stew and 1 tablespoon pistou)


Ingredient Checklist


Instructions Checklist
  • Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

  • Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and celery; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.

  • While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.

  • Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.


Oxmoor House Healthy Eating Collection

Nutrition Facts

319 calories; fat 13.5g; saturated fat 1.9g; protein 28.5g; carbohydrates 21.7g; cholesterol 94mg; iron 2.9mg; sodium 780mg; calories from fat 38%; fiber 4.7g; calcium 137mg.