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Recipe combo

Provençal Vegetable Bouillabaisse

This vegan, seafood-free Provençal stew layers fennel, leeks, garlic, tomatoes, potatoes, and white beans in a thyme-scented vegetable broth. Orange zest and bay leaf give it a bright bouillabaisse-inspired finish without fish, wine, rouille, or animal products.

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Recipe details

Cuisine
French (Provençal)
Servings
4
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium

Ingredients

  • 2 Tablespoon Olive oil - 2 tablespoons (30 ml), 30 ml metric equivalent
  • 1 Count Fennel bulb, chopped - 1 medium (about 12 oz / 340 g), about 12 oz / 340 g
  • 10 Ounce Leeks, white and light green parts sliced and rinsed - 10 ounces (285 g), Use white and light green parts; about 10 oz / 285 g total.
  • 4 Count Garlic, minced - 4 cloves (about 12 g), about 12 g total
  • 1 Can Canned diced tomatoes, undrained - 1 can (14.5 oz / 411 g), 411 g metric equivalent; use tomatoes with juices.
  • 1.25 Pound Yellow potatoes, cut into 3/4-inch pieces - 1 1/4 pounds (570 g), 570 g metric equivalent
  • 15.5 Ounce Canned cannellini beans, rinsed and drained - 15.5 ounces (one 15.5-ounce can), 439 g metric equivalent
  • 4 Cup Low-sodium vegetable broth - 4 cups (960 ml), 960 ml metric equivalent
  • 1 Teaspoon Dried thyme - 1 teaspoon (1 g), 1 g metric equivalent
  • 1 Count Dried bay leaf - 1 leaf (about 0.2 g), about 0.2 g
  • 1 Teaspoon Orange zest, finely grated - 1 teaspoon (2 g), 2 g metric equivalent; zest only
  • 0.75 Teaspoon Fine salt - 3/4 teaspoon (4 g), 4 g metric equivalent; divided, with 1/2 teaspoon used during sautéing and the remaining 1/4 teaspoon used to finish as needed.

Instructions

  1. Prepare vegetables, beans, and zest

    1. *Chop the fennel*, *slice and rinse the leeks*, *mince the garlic*, *cut the potatoes*, *rinse and drain the beans*, and *finely grate the orange zest* before cooking.

  2. Soften the fennel and leeks

    2. Warm the olive oil in a large pot over medium heat. Add the fennel, leeks, and 1/2 teaspoon salt, then cook for *6 to 8 minutes*, stirring often, until the vegetables are *softened and fragrant*.

  3. Bloom the aromatics

    3. Add the garlic and dried thyme, then cook for *30 seconds* until the garlic is *aromatic but not browned*.

  4. Simmer the stew

    4. Stir in the diced tomatoes with their juices, potatoes, vegetable broth, and bay leaf. Bring to *a steady simmer*, reduce the heat to medium-low, partially cover, and cook for *18 to 22 minutes* until the potatoes are *fork-tender*.

  5. Add beans and orange zest

    5. Stir in the cannellini beans and orange zest. Simmer uncovered for *5 to 8 minutes* until the beans are *heated through* and the broth is *lightly thickened*.

  6. Finish and serve

    6. Remove and discard the *bay leaf*. Taste and season with *the remaining 1/4 teaspoon salt* as needed, then serve *hot*.