Wash and dry produce.

Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Peel and dice potato into ½-inch pieces. Dice tomato into ¼-inch pieces. Finely chop parsley. Roughly chop dill. Rinse shrimp under cold water and pat dry with paper towels.

Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, bell pepper, potato, diced tomato, salt, and pepper. Cook, stirring occasionally, until onion and bell pepper are softened, 3-4 minutes.

Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened in color, 30-60 seconds. Add half the garlic powder, 2 cups water, 2 tsp herbes de Provence, and 1 tsp sugar (4 cups water, 4 tsp herbes de Provence, and 2 tsp sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until potato is tender, 10-12 minutes more.

Add shrimp to pot and cook until cooked through, 2-3 minutes. Turn off heat; stir in half the parsley and 1 tsp vinegar (2 tsp for 4 servings). Season with salt and pepper. TIP: If stew seems too thick, stir in a splash of water.

Meanwhile, toast bread. Add 1 TBSP butter (2 TBSP for 4 servings) to a small microwave-safe bowl. Microwave until melted, 15-30 seconds. Once melted, stir in remaining parsley, remaining garlic powder, salt, and pepper. Brush garlic butter on toasted bread; halve garlic bread on a diagonal.

Divide stew between bowls; sprinkle with dill. Serve with garlic bread on the side.