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Provencal Red Snapper Stew with Tomatoes, Potatoes, and Herbs
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb red snapper fillets, cut into 2-inch pieces
  • 2 medium Yukon gold potatoes, diced
  • 1 can (14 oz) diced tomatoes with juice
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh rosemary
  • 2 bay leaves
  • 4 cups fish stock
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened.
  • Stir in the garlic, thyme, rosemary, and bay leaves. Cook for 1 minute until fragrant.
  • Add the diced potatoes and the can of tomatoes with their juice. Pour in the fish stock, salt, and pepper.
  • Bring the mixture to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
  • Gently add the red snapper pieces to the pot. Simmer uncovered for 5 to 6 minutes until the fish flakes easily.
  • Remove the bay leaves. Stir in the chopped parsley just before serving.

Notes

Use a firm white fish like red snapper so the pieces hold together during the final simmer. If the broth tastes too mild, add an extra pinch of salt at the end rather than more herbs. Leftovers reheat well the next day on low heat with a splash of water to loosen the potatoes.
Course: Soup
Cuisine: French
Equipment: Large pot, Cutting board, Knife