Provençal Inspired Seafood Stew with Aioli Toasts


fresh ingredients


  • 6 oz
  • 6 oz
  • 8 oz
    seafood stock
  • 8 oz
    diced tomato with juices
  • 8 oz
  • 4 oz
  • 12 pc
  • 4 oz
  • 2 oz
    garlic aioli
  • 2 oz
    fresh parsley
  • 1 oz
    chopped garlic
  • 4 oz
  • 1 oz
  • 2 oz
    black olives

Not Included

Olive oil 

Salt & pepper 


Kitchen Items Needed

Rimmed baking sheet

Medium skillet

Microplane or grater

Potato peeler


Small bowl 


Slotted spoon

cook along



Preheat oven to 350 with a rack in the centre;

Thinly slice baguette crosswise into ¼-inch thick rounds; lightly brush both sides of each round with oil;

Peel potato, then cut into ¼-inch pieces;

Pat cod dry, then cut each filet into 4 pieces; season all over with salt & pepper;

Zest lemon & cut into wedges;

Pat shrimp dry & season with salt, pepper. Remove tails from shrimp if desired.

1Bake Toasts

Place on baking sheet & on centre oven rack until toasts are golden brown and crisp, 5-8 minutes. Remove from oven. Spread some aioli on toasts once cooled & set aside. 

While toasts bake, halve leek lengthwise, then rinse under running water to remove any grit; pat dry & finely chop.

2Cook Leeks

Heat 2 large drizzles of olive oil in a medium skillet over medium. Add chopped leeks & a pinch of salt. Reduce heat to medium-low; cook, stirring, until leeks are very tender, 8–10 minutes. 

3Cook Potatoes & Seafood

Stir chopped garlic into skillet with leeks & cook until fragrant, about 1 minute. Add potatoes, seafood stock. Bring to a boil. Cover & simmer over medium heat until potatoes are tender, 7–9 minutes. Add cod, shrimp & tomatoes; cover, and simmer until cod is just cooked through & shrimp are turning bright pink, about 3-5 minutes. Use a slotted spoon to transfer cod & shrimp to a plate.

4Finish & Serve

Return cod & shrimp to skillet; gently turn to warm fish through & coat in sauce. Spoon fish stew into bowls; top with parsley, drizzle of olive oil, lemon wedges & remaining aioli.