Provençale-Style Bouillabaisse with Monkfish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A sun-drenched French fish stew simmered with saffron-infused tomatoes and herbs, capturing the essence of the Mediterranean coast in every spoonful. This french-inspired mediterranean ready in about 38 minutes pairs monkfish fillets, medium fennel, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g monkfish fillets
• 1 medium fennel
• 400g tomatoes
• 1/4 tsp saffron threads
• 100ml white wine
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp paprika
• 1 slice baguette

Instructions

1. Step 1: Dice the 300g monkfish into 1-inch cubes and pat dry with paper towels. Thinly slice the 1 medium fennel bulb and 400g chopped tomatoes, and mince the 3 garlic cloves.
2. Step 2: Heat the 3 tbsp olive oil in a heavy pot over medium heat until shimmering, then add the fennel and cook for 5 minutes until softened, followed by the garlic and cook for 1 minute until fragrant.
3. Step 3: Add the monkfish, tomatoes, 100ml white wine, 1/4 tsp saffron threads, 1 tsp thyme, and 1/2 tsp paprika, then bring to a gentle simmer and cook for 12 minutes until the fish is opaque and flakes easily.
4. Step 4: Slice the 1 baguette slice into small cubes, toast in a dry pan for 2 minutes until golden, and serve the stew over the toasted bread with the pan juices.