Best 6 Fish ProvenÇal Recipes

EMERIL'S FISH PROVENCAL

Steps:

• Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
• Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
• Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

PROVENçAL FISH STEW

Steps:

• Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
• Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
• Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
• Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

WHITE FISH PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place fish fillets in a oven safe baking dish.
• Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
• Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
• Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
• Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
• Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
• Bake with a foil tent for 15 minutes or until fish is white and flakey.

PROVENCAL FISH SOUP

Steps:

• In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, for 1 minute.
• Soak saffron in 1/4 cup white wine for a few minutes. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions. Bring to boil, lower heat, and simmer for 45 minutes.
• Remove bay leaf. Pass soup through food mill fitted with medium disk. Return soup to pot. Season with salt and pepper. Soup can be made ahead up to this point and refrigerated.
• In small saucepan, heat anise liquor. Set it on fire, and allow alcohol to burn off. Pour anise liquor into soup. Stir in additional wine. Bring to boil. Serve immediately.

FISH STEW PROVENCAL

Steps:

• In a medium saucepan, saute onion in olive oil until tender (about 5 minutes). Add remaining ingredients and simmer 8-10 minutes (until shrimp are pink)

FISH PROVENÇAL

Steps:

• Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the fillets snugly in a single layer. Place the fillets in the prepared baking dish, season lightly with salt and pepper, and drizzle with the wine. Arrange the tomato slices on top of the fish, overlapping them slightly if necessary. In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, tarragon, parsley and thyme. Spoon the herb mixture evenly over the tomatoes, season with salt and pepper, and sprinkle with the bread crumbs. Drizzle with the remaining 1 Tbs. olive oil. Bake until the bread crumbs are browned on top and the fish is opaque throughout, 25 to 30 minutes. Serve immediately, directly from the baking dish.