Smart Provençal-Style Fish Stew

Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Peel, then finely mince or grate garlic. Cut potatoes into 1/2-inch pieces.Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add mirepoix and tomatoes. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper. Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

Add stock powder and 2 cups (3 1/2 cups) water to the pot with veggies. Bring to a boil over high. Once boiling, add zucchini, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 9-11 min.

Meanwhile, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice, and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)Season with salt and pepper, to taste, then stir to combine.Transfer 1 tbsp (2 tbsp) aioli to another small bowl. Add 1/4 cup liquid (use same for 4 ppl) from stew, then whisk until smooth.

Add aioli-stew mixture to the pot, then stir until combined.Add tilapia and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, to taste, then gently stir to combine. Divide stew between bowls. Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate, cover and keep warm.