Mélange de la Mer: French-Inspired Seafood Stew

There’s something undeniably comforting about a hearty seafood stew, especially one that draws inspiration from the rich culinary traditions of France. Today, I'm diving into a delightful Mélange de la Mer, a French-inspired seafood stew that brings the flavors of the sea right to your table.

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As we celebrate the start of summer, my thoughts keep wandering to sitting on the Mediterranean, sipping rosé wine while enjoying the bounties of the sea. The French coastline is truly enchanting and I most often find myself there with my dear friend Lauren who is just as enchanted by food as I am. The salty breezes carrying whispers of ancient stories, mingling with the scent of fresh seafood and sun-warmed olive groves. The rhythmic crashing of waves against the rugged cliffs creates a symphony that resonates with the soul, a timeless melody that has echoed through centuries of seafaring adventures and coastal living.

The bustling fish markets, with their colorful displays of glistening fish and shellfish, evoke a sense of abundance and connection to the ocean's bounty. Each stall tells a story of the day's catch, a narrative of hard work and skill, of the fishermen's dedication and the sea's generosity. It's a place where the pulse of the sea beats in harmony with the heartbeat of the community, where every meal feels like a celebration of not just food, but of a way of life.

From the simple pleasure of freshly shucked oysters to the complex flavors of bouillabaisse, every dish is a tribute to the sea's gifts and the culinary traditions that have been passed down through generations. Dining al fresco on a sun-drenched terrace overlooking the azure waters, with a glass of chilled rosé in hand, is not just a meal – it's a sensory experience that transports you to a place where time seems to stand still, where the beauty of nature and the art of gastronomy converge in perfect harmony.

Since I can't be there right now (insert tears here), I decided to make my fish stew to help bring me back to that magical place. This stew is a beautiful blend of fresh seafood, aromatic herbs, and a rich, flavorful broth that’s been kissed by the sea. There are quite a few ingredients, but the process is a simple one and the results, well.....

Mélange de la Mer Recipe

(serves 4)

Ingredients

• 2 Tbs. olive oil

• 1 yellow onion, peeled and sliced

• 3 cloves garlic, sliced

• 1 small bulb fennel, core removed and bulb thinly sliced (reserve fronds for optional garnish)

• 3 sprigs of fresh thyme or 1 1/2 tsp. dried thyme

• 1/2 tsp. crushed red pepper

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper

• 375 ml dry white wine (2 cups)

• 1 (28-ounce) can whole peeled tomatoes

• 8 oz. cod fillet (boneless and skinless), cut into bite-sized pieces (or other similar white fish)

• 8 oz. shrimp, peeled and deveined

• 8 oz. squid (rings & tentacles)

• 12 oz. Manila clams (or littleneck clams)

• 8 oz. mussels

• juice and zest of one lemon

• 1 loaf French bread, sliced diagonally

Instructions

• Prepare the Bread: Preheat the oven to 375°F. Slice the bread diagonally then brush each side with olive oil. Rub the cut side of a garlic clover over both sides. Sprinkle with salt and pepper and bake until golden brown.

• Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the sliced onion, minced garlic, and fennel. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  

• Season and Simmer: Add the fresh thyme, crushed red pepper flakes, salt, and ground black pepper to the pot. Stir to combine. Pour in the white wine and bring to a simmer. Allow the wine to reduce slightly, about 5 minutes.

• Add Tomatoes: Crush the canned tomatoes with your hands or a spoon and add them to the pot, along with their juices. Stir to combine and bring the mixture to a simmer.
  

• Cook the Seafood: Add the clams and mussels to the pot and simmer for about 5-7 minutes. cod pieces to the pot and simmer for about 5 minutes. Then, add the shrimp, calamari, and cod. Cover the pot and cook until the clams and mussels have opened and the shrimp are cooked through, about 5-7 minutes. Discard any clams or mussels that do not open. (I doubled my recipe and added some scallops. That's why there is so much seafood.)

• Serve: Stir in the lemon juice and zest. Ladle the stew into bowls, drizzle with a bit of olive oil, and garnish with reserved fennel fronds if desired. Serve with the bread in the bowl. I was lucky enough to have thyme flowers in bloom and I added those to my garnish.

Wine Pairing

No French-inspired seafood stew would be complete without a perfect wine pairing. For this dish, I’ve chosen Bieler Père et Fils Coteaux d'Aix-en-Provence Sabine Rosé. This wine, with its delicate flavors and refreshing acidity, complements the rich and diverse flavors of the seafood stew beautifully.

Rosé wines from Provence are among the oldest known wines, with a history that dates back to the ancient Greeks who founded the city of Marseille in 600 BC. Provence is considered the birthplace of rosé, and its wines have been cherished for their crisp, dry, and aromatic qualities. The region’s climate and soil are ideal for growing the varieties that make up these elegant wines, typically including Grenache, Syrah, Cinsault, and Mourvèdre.

Bieler Père et Fils is a family-owned winery with a storied history in Provence. The winery was founded by Charles Bieler in 1992, who embarked on a mission to craft exceptional rosé wines that capture the essence of the region. The Sabine Rosé, named after his daughter, is a testament to this dedication. It’s a blend of Grenache, Syrah, Cabernet Sauvignon, Cinsault, and Rolle (Vermentino), showcasing the classic characteristics of a Provence rosé—elegant, crisp, and perfectly balanced.

The Bieler Père et Fils Coteaux d'Aix-en-Provence Sabine Rosé is known for its vibrant aromas of wild strawberries, peaches, and herbs, with a refreshing palate that includes notes of citrus and red berries. This rosé’s bright acidity and delicate minerality make it an ideal partner for seafood dishes, cutting through the richness of the stew while enhancing the flavors of the fresh seafood.

Mélange de la Mer is more than just a seafood stew; it’s a culinary journey to the coasts of France, where the freshest seafood meets the finest herbs and wines. Pairing it with Bieler Père et Fils Coteaux d'Aix-en-Provence Sabine Rosé not only elevates the dish but also brings a piece of Provence to your table.

So, gather your ingredients, pour a glass of this exquisite rosé, and enjoy a meal that’s as delightful to make as it is to savor. Cheers to new culinary adventures and the timeless joy of good food and great wine!

More on Rosé...

Provence, the southeastern region of France, is renowned for its rosé wines, which are considered some of the best in the world. The region’s rosés are particularly noted for their dry, fresh, and aromatic characteristics. Here's how they are typically made:

• Grape Varieties: The rosés of Provence are usually made from a blend of grapes, with Grenache, Syrah, Cinsault, and Mourvèdre being the most common. Each grape contributes its unique qualities to the wine: Grenache adds body and sweetness, Syrah provides structure and spice, Cinsault offers aromatics and softness, and Mourvèdre brings tannins and complexity.

• Harvesting: Grapes for rosé are usually harvested earlier than those for red wines to ensure higher acidity and lower sugar levels, which contribute to the wine’s freshness and crispness. This timing is crucial to maintain the delicate balance required for high-quality rosé.

• Pressing and Maceration: The grapes are typically pressed shortly after harvesting to extract the juice while minimizing color extraction from the skins. However, unlike white wine, rosé wine production involves some brief contact with the grape skins in a process called maceration. This is where the juice gains its pink color. The length of this maceration period can vary from a few hours to a day and influences the intensity of the wine’s color and flavor complexity.

• Fermentation: After maceration, the juice is fermented. This can be done at controlled cooler temperatures, similar to the process for white wine, to retain the delicate aromas and flavors. The cooler fermentation temperature helps preserve the fresh fruity and floral notes that are characteristic of Provencal rosé.

• Blending: Once fermentation is complete, the wine may be blended. This is an art form in itself and crucial to producing a balanced wine that expresses the desired style of the winemaker. The blend will determine the final taste, aroma, and color of the rosé.

• Aging and Bottling: Typically, Provencal rosés are not aged for long periods and are bottled relatively early to preserve their freshness and aromatic quality. They are best enjoyed within a couple of years of their release.

Characteristics of Provencal Rosé:

• Color: Ranges from a pale, delicate pink to a more robust salmon hue.

• Aroma: Often includes fresh berries (strawberry, raspberry), citrus, and floral notes, with herbal undertones reflective of the Provencal landscape.

• Taste: Dry with a lively acidity, featuring flavors that match the aromatic profile, alongside a crisp, refreshing finish that sometimes hints of minerality, depending on the soil where the grapes were grown.

The popularity of Provencal rosé continues to grow globally, not only for its quality and versatility with food but also for its embodiment of the Mediterranean lifestyle—casual, elegant, and sun-kissed.

Other Wine Pairing Suggestions for this Dish:

• Sancerre:  This revered wine from the Loire Valley in France is known for its crisp, elegant acidity and minerality, making it an excellent match for seafood. Its subtle notes of citrus and white flowers will complement the herbal and aromatic components of the stew beautifully.

• Chablis: This French white wine made from Chardonnay grapes provides a flinty minerality and crisp acidity that pairs well with the rich and savory flavors of the stew.

• Albariño: This Spanish white wine offers a refreshing acidity and notes of citrus and stone fruit, making it another great pairing option for seafood stews.

• Vermentino: An Italian white wine with a light body and notes of citrus and green apple, Vermentino’s bright acidity complements seafood dishes beautifully.

• Grüner Veltliner: This Austrian white wine is known for its high acidity and notes of green fruit and white pepper, making it a versatile pairing for seafood.