Provencal Seafood (Chicken) Stew [HMC]

All hail the hearty halibut! That's the song you'll be singing after you try out this stew. Many people avoid halibut because they don't think of it as a tasty fish, but all it needs is the right accompaniments. That's exactly what it gets in this savory French stew, which is rich in aromatics including fennel, leek, and thyme. People equate French food with overly rich Parisian fare, but dishes from the Provence region are much closer to their Mediterranean (that is, healthier) kin. Topping the stew with Parsley Pistou got me a sitting ovation from the assembled crew (hey, they would have stood, but they already had their napkins spread over their laps). In the restaurant world, we would call this stew a "well-appointed dish." In my house, we just call it "wow!"

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Step 1

Heat the olive oil in a 4- to 5-quart pot over medium-high heat. Add the leek, shallot, fennel, carrot, and 1/4 teaspoon of salt and saute until the vegetables begin to soften, 3 to 5 minutes. Stir in the garlic, thyme, and fennel seed. Add the wine and cook for 1 minute. Stir in the tomatoes with their juice and deglaze the pan. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.

Step 2

Gently stir in the chicken pieces and simmer until the meat is tender and cooked through (it should be just opaque), about 4 minutes.

Step 3

Add the lemon zest, black pepper, and parsley. Taste; you may want to add a pinch or two of sea salt. To serve, ladle the soup into bowls, garnish each with a spoonful of parsley pistou, and serve immediately.

Step 4

The pistou takes this soup to the next level; however, if you don't have time to make it, here's a shortcut: garnish with 1/4 cup of chopped parsley, 1 teaspoon of lemon zest, and a spritz of lemon juice.

Step 5

Store in an airtight container in the refrigerator for up to 3 days. Calories: 305 per serving.