Tag: Olives

Shrimp provençal

Natalie Hanson

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

Natalie Hanson

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.

Daube d’agneau provençale

Natalie Hanson

This is a very simple and inexpensive stew which is better done at least a day ahead.

2 Tbsp of olive oil
2 onions, sliced
3 lb of lamb shoulder cut in large pieces
10 carrots, sliced
4 potatoes, sliced
1 can of italian tomatoes
1 cup of white wine
1 Tbsp of Herbes de Provence
Salt and pepper
Garlic and parsley
Green olives (optional)
2  10 ounce packages of mushrooms

  • In a large covered casserole heat the oil and sweat the onions.
  • In the meantime, brown the pieces of meat in a large skillet.
  • Add the meat to the casserole and deglaze the skillet with the white wine.
  • Add the resulting liquid to the casserole as well. Sprinkle the Herbes de Provence on the meat.
  • Add the carrots, potatoes, herbs, garlic and parsley.
  • Cover with the tomatoes.
  • Cook for 1 hour without stirring.
  • In the meantime, cook the mushrooms.
  • Season and reserve.
  • After 1 hour of cooking, add the mushrooms (and the green olives).
  • Cook for another 20 minutes or until all the vegetables are tender.

Tomato & black olive tapenade

Natalie Hanson

This is not the traditional tapenade, which is made with black olives, anchovies, capers and fresh basil. But it is an interesting variation.

1/4 lb of sun dried tomatoes (dry weight)
3 sprigs of fresh basil
1 clove of garlic
2 oven roasted tomatoes cooked for 1h. with olive oil, garlic and parsley
Olive oil
1 cup of black olives pitted
1 tsp of wine vinegar

  • Cook the sun dried tomatoes in some chicken stock. If you are patient peel them! Set aside.
  • Put the leaves of fresh basil and garlic clove in the food processor. Process.
  • Add the cooked tomatoes to the mixture and purée.
  • Add the wine vinegar.
  • With motor running gradually add oil to emulsify. Remove and set aside.
  • Coarsely chop the sun dried tomatoes and olives. Add to the puréed mixture.
  • Correct seasoning.