Shrimp provençal

For 8 people.

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the shrimps, the olives, the salt and pepper.
  • Do not overcook.
  • Sprinkle with parsley and serve immediately.

Court bouillon

4-1/2 cups of water
1 cup of dry white wine
bouquet garni
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns

  • Simmer all ingredients together for 45 minutes.
  • Parboil the shrimp.
  • Strain and reduce the court bouillon to 2 cups.

Fish provençal

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
1 cup of dry white wine
1 cup of fish stock
1 Tbsp of tomato paste
2 lb of fish (scrod, ocean cat fish, monk fish) cut in 2 inch pieces.
18 oil-cured olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de Provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, stock and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the fish, the salt and pepper and cook until tender.
  • Sprinkle with parsley and serve immediately.
  • One way to keep the fish pieces from falling apart is to cook them, coated in flour, in olive oil.
  • Gently warm them in the sauce before serving.