Marseille-Style Shrimp Stew Recipe – French Special
Marseille-Style Shrimp Stew is a beloved dish from the coastal city of Marseille, France. This flavorful stew combines plump shrimp with a rich tomato broth, infused with saffron and seasoned with aromatic herbs like thyme and oregano. The addition of white wine and seafood stock deepens the flavors, while a touch of lemon zest adds brightness. Traditionally served with crusty bread, this dish brings a taste of the Mediterranean to your table.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Marseille-Style Shrimp Stew Ingredients:
- 500g (1 lb) large shrimp, peeled and deveined (tails on optional)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 small leek, white part only, sliced thinly
- 1/2 cup dry white wine
- 1 can (400g / 14 oz) crushed tomatoes
- 2 cups seafood stock or fish broth
- 1 pinch saffron threads (optional but traditional)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp tomato paste
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- Crusty bread, for serving
Sauté Aromatics:
Heat olive oil in a large pot. Add onion, leek, and garlic. Cook until soft and fragrant, about 5–7 minutes.
Deglaze and Build the Base:
Pour in white wine and let it simmer for 2 minutes to reduce. Stir in tomato paste, crushed tomatoes, saffron, thyme, oregano, red pepper flakes (if using), and lemon zest.
Simmer the Broth:
Add seafood stock, bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes to deepen the flavor.
Add Shrimp:
Add shrimp to the pot and cook for 4–5 minutes, or until pink and cooked through.
Finish and Serve:
Season with salt and pepper. Stir in fresh parsley. Ladle into bowls and serve hot with crusty bread on the side.
Recipe Notes :
Saffron Tip: Soak saffron threads in warm water before adding them to the stew to enhance their flavor.
Seafood Options: For a more traditional bouillabaisse feel, consider adding mussels, clams, or chunks of white fish to the stew.
Wine Alternative: If avoiding alcohol, substitute white wine with extra seafood broth and a splash of lemon juice.
Make-Ahead Tip: Prepare the stew base ahead of time; add shrimp just before serving to maintain their texture.
Serving Suggestion: Serve the stew with garlic aioli or rouille and grilled baguette slices for an authentic Provençal touch.
