Photo of Provencal-style fish stew by WW

Provencal-style fish stew

SmartPoints® value per serving
Total Time
21 min
8 min
13 min
This French-inspired stew is so intensely flavorful, it's hard to believe it's made mostly from canned goods. You can also use frozen chopped onions to streamline the process even more. If you can't find fresh basil, simply substitute 2 tablespoons of fresh, flat-leaf parsley in its place. Rouille sauce, a garlicky condiment that tops French bouillabaisse, is a delicious yet optional topping for this stew. For a quick version, blend together 1 slice of French bread (torn into pieces), 1 garlic clove, 2 roasted red peppers (from a water-packed jar), 1/8 teaspoon cayenne, and 1 tablespoon chicken broth (or enough to make a sauce). Add a dollop to each bowl of stew before serving.


Canned chicken broth

15 oz, divided

Uncooked onion(s)

1 large, chopped

Canned cannellini beans

15 oz, rinsed and drained

Water-packed tuna fish, drained

6 oz, flaked with a fork

Canned diced tomatoes

15 oz, undrained

Dried oregano

¼ tsp

Table salt

½ tsp

Black pepper

¼ tsp


¼ cup(s), fresh, chopped


  1. In a medium pot, heat 1/4 cup of broth over medium-high heat; add onion and sauté until tender, about 5 minutes.
  2. Add beans, tuna, tomatoes and oregano; stir in remaining broth and simmer for 5 minutes. Stir in salt, pepper and basil; simmer for 1 minute more. Yields about 1 1/4 cups per serving.