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:

1

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:

2

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:

3

Add seafood stock, bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes to deepen the flavor.

Add Shrimp:

4

Add shrimp to the pot and cook for 4–5 minutes, or until pink and cooked through.

Finish and Serve:

5

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.