Marseille-Style Shrimp Stew Recipe – French Special
Marseille-Style Shrimp Stew is a vibrant, Mediterranean dish inspired by the flavors of the French coastal city. With a tomato-rich broth, aromatic herbs, saffron, and plump shrimp, this stew is both elegant and comforting. It’s perfect for a cozy dinner with crusty bread on the side to soak up every drop!
- 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 : A little goes a long way—soak threads in warm water before adding to the stew for more infusion.
Seafood Swap : Add mussels, clams, or chunks of white fish for a more traditional bouillabaisse feel.
Wine Alternative : Substitute wine with extra broth and a splash of lemon juice if avoiding alcohol.
Make Ahead : The stew base can be made ahead; just add shrimp before serving for the best texture.
Serving Suggestion : Serve with garlic aioli or rouille and grilled baguette slices for an authentic Provençal touch.
