Le Petit Marseillais
Experience a taste of southern France with "Le Petit Marseillais," a vibrant seafood stew that captures the essence of Mediterranean cuisine. This dish combines tender white fish fillets with aromatic fennel, sweet cherry tomatoes, and golden saffron simmered in a flavorful broth of dry white wine and fish stock. Layers of thinly sliced potatoes soak up the fragrant liquid, creating a comforting base, while fresh herbs like thyme and parsley infuse every bite with herbal brightness. Finished with a seared crust on the fish for added texture and served alongside crusty bread for dipping, this recipe is perfect for an elegant yet effortless dinner. Ready in under an hour, "Le Petit Marseillais" is a symphony of coastal flavors that will transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (sea bass, cod, or snapper)
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 pieces Shallots, finely chopped
- 1 piece Fennel bulb, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Dry white wine
- 2 cups Fish stock
- 1 pinch Saffron threads
- 2 pieces Potatoes, peeled and thinly sliced
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 loaf Crusty bread, for serving
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the minced garlic and chopped shallots, cooking until fragrant and translucent, about 2-3 minutes.
Stir in the sliced fennel and cook for another 4-5 minutes, until it begins to soften.
Add the halved cherry tomatoes, white wine, fish stock, saffron threads, bay leaf, and thyme sprigs. Bring the mixture to a gentle simmer.
Layer the sliced potatoes on top of the liquid, seasoning with salt and pepper. Cover the skillet and cook for 10-12 minutes, or until the potatoes are tender.
Meanwhile, season the fish fillets with a pinch of salt and black pepper. Heat the remaining tablespoon of olive oil in a separate pan over medium-high heat and sear the fish for 2-3 minutes per side until golden but not fully cooked through.
Carefully nestle the seared fish fillets into the skillet with the broth and vegetables. Cover and cook for an additional 5-7 minutes, or until the fish is cooked through and flaky.
Remove the bay leaf and thyme sprigs, and adjust the seasoning if needed.
Ladle the broth, vegetables, and fish into bowls. Garnish with fresh parsley and serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6109 mg | 266% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 31.1 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 545 mg | 42% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5237 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
