ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
SHELLFISH STEW PROVENçALE
Steps:
- Clean the hard-shelled clams:
- Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.
- Make the stew:
- In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.
- Make the stock:
- In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
More about "creamy shellfish and root vegetable stew recipes"
CREAMY SEAFOOD STEW - SAVORY SPICERACK
From savoryspicerack.com
Ratings 6Category Main CourseCuisine AmericanTotal Time 25 mins
- Heat large saucepan using medium high heat. Once the pan is hot, add olive oil. Then add the leeks, garlic, red peppers, and celery to the pan. Let the vegetables cooked for about 2 minutes. Make sure to stir the vegetables while they cook.
- Next, add the blackening seasoning to the vegetables and stir. Cook the seasoned vegetables for a few seconds. Decrease the heat to medium heat.
- Now, add the clam juice, wine, tomato paste, and coconut milk to the pan. Stir well. Cook the soup mixture for about 5 minutes.
CREAMY ROOT VEGETABLE STEW RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (3)Total Time 55 minsCategory DinnerCalories 319 per serving
- Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
- Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
20 FISH STEW RECIPES THAT ARE WARM AND COMFORTING
From allrecipes.com
CREAMY SHELLFISH AND ROOT VEGETABLE STEW RECIPES
From tfrecipes.com
CREAMY SHELLFISH AND ROOT VEGETABLE STEW FOOD
From topnaturalrecipes.com
103171 CREAMY SHELLFISH AND ROOT VEGETABLE STEW RECIPES
From recipeofhealth.com
CREAMY SHELLFISH AND ROOT VEGETABLE STEW RECIPE FOR MANAGING …
From fertilitychef.com
20 HEARTY AND WARMING EASY VEGETARIAN STEW RECIPES - MSN
From msn.com
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
MEDITERRANEAN VEGETABLE & FISH STEW | EASY & HEALTHY …
From spainonafork.com
FISKESUPPE (NORWEGIAN COD AND ROOT VEGETABLE …
From saveur.com
SEAFOOD SOUPS AND STEWS | SAVEUR
From saveur.com
EASY VEGETABLE STEW RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
SHRIMP & FISH STEW - EATINGWELL
From eatingwell.com
7 FISH STEW RECIPES PACKED WITH SEAFOOD AND FLAVOR - SERIOUS EATS
From seriouseats.com
THE 20 BEST STEW RECIPES FOR FALL - SIMPLY RECIPES
From simplyrecipes.com
CHUNKY ROOT VEGETABLE STEW - EASY REAL FOOD
From easyrealfood.com
10 BEST VEGETARIAN ROOT VEGETABLE STEW RECIPES
From yummly.com
CREAMY SHELLFISH AND ROOT VEGETABLE STEW RECIPE
From recipeofhealth.com
CROCK POT STEAK AND POTATO SOUP - THE ROASTED ROOT
From theroastedroot.net
CREAMY SEAFOOD STEW RECIPE | RECIPES.NET
From recipes.net
You'll also love