Provençal Inspired Seafood Stew with Aioli Toasts

COOK TIME - 40-50min
2 SERVINGS

This elegant & flavourful dish inspired by the south of France is sure to please. Cod, shrimp, leeks, potatoes, & fresh tomatoes simmered in a savoury seafood broth, topped with crispy toasts for the perfect crunch. It takes a little more time to prepare, but totally worth it. 

Nutrition PER SERVING
Calories 960 kcal
Fat 69.0 g
Protein 37.0 g
Carbohydrate 50.0 g
Sodium 780 mg
DF

fresh ingredients

IN THE KIT

  • 6 oz
    cod
  • 6 oz
    shrimp
  • 8 oz
    seafood stock
  • 8 oz
    diced tomato with juices
  • 8 oz
    potato
  • 4 oz
    spinach
  • 1⁄2 pc
    lemon
  • 4 oz
    baguette
  • 2 oz
    garlic aioli
  • 2 oz
    fresh parsley
  • 1 oz
    chopped garlic
  • 4 oz
    leeks
  • 1 oz
    capers
  • 2 oz
    black olives

Not Included

Olive oil 

Salt & pepper 

 

Kitchen Items Needed

Rimmed baking sheet

Medium skillet

Microplane or grater

Potato peeler

Whisk

Small bowl 

Plate

Slotted spoon

cook along

INSTRUCTIONS

Prep

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.