Fishermans Stew Ragu Recipes

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FISHERMAN'S STEW

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 15



Fisherman's Stew image

Steps:

  • Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
  • Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
  • Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
  • Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
  • Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

FISHERMAN'S SEAFOOD STEW

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16



Fisherman's Seafood Stew image

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
  • Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
  • Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

1/2 cup olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced
2 cups white wine
64 ounces crushed tomatoes
1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon finely ground pepper
2 1/2 quarts heavy cream
1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops

FANCY FISHERMAN'S STEW

Buy the seafood the day you wish to serve the stew. Serve with Portuguese rolls or other crusty bread.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 26



Fancy Fisherman's Stew image

Steps:

  • Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes. Remove the mushrooms with a slotted spoon and reserve both for later use.
  • Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock. Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
  • Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter. Add the panko and toast until deep golden in color. Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve.
  • When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat.
  • Pat the fish and sea scallops dry. Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets. Sprinkle the halibut with some seafood seasoning, salt and pepper. Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more. Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.
  • Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.

Nutrition Facts : Calories 565 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 118 milligrams, Sodium 971 milligrams, Carbohydrate 35 grams, Fiber 5.5 grams, Protein 43 grams, Sugar 10 grams

Small handful dried porcini mushrooms
3 cups chicken stock
1/4 cup EVOO, plus more
3 to 4 cloves garlic, finely chopped
2 to 3 ribs celery, thinly sliced on an angle
2 fresh bay leaves
1 carrot, peeled and finely chopped or cut into thin small matchsticks
1 bulb fennel, quartered, cored and very thinly sliced
1 large or 2 medium onions, thinly sliced
Herb bundle of sage, thyme and parsley
Herb bundle of sage, thyme and parsley
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1 cup dry white wine
Two 14-ounce cans diced tomatoes or stewed tomatoes
1/4 cup shelled pistachios
6 tablespoons butter
1 cup panko breadcrumbs
Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay
1 1/2 to 2 pounds halibut (6 to 8 portions)
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
Vermouth, for deglazing
1/4 cup finely chopped fresh parsley
1 lemon, juiced

FISHERMAN'S STEW

Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

Provided by frozenmargarita

Categories     Stocks

Time 30m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 12



Fisherman's Stew image

Steps:

  • In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
  • Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

Nutrition Facts : Calories 254.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 111.4, Sodium 807.2, Carbohydrate 15.8, Fiber 2.7, Sugar 6.9, Protein 31.8

1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillet, cut into 2-inch pieces
1 lb large mussels, scrubbed and beards removed
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

TUSCAN FISH STEW

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14



Tuscan Fish Stew image

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

FISHERMAN'S STEW #RAGU

Ragu Recipe Contest Entry: My kids love all seafood, I came up with this recipe which is simple, quick and delicious. It's perfect for an evening when you're looking for some comfort but you want it a little more elevated then a simple bowl of pasta. Serve with crusty Italian bread.

Provided by mudlovinme

Categories     Sauces

Time 50m

Yield 5 serving(s)

Number Of Ingredients 11



Fisherman's Stew #Ragu image

Steps:

  • Preheat broiler to low.
  • Heat 1/2 teaspoon oil in a large sauté pan.
  • Add garlic to brown, watch it or it can quickly burn.
  • Add diced onions and sauté together until onions are slightly wilted.
  • Add garbanzo beans.
  • Pour in whole jar of sauce.
  • Add fish and seafood.
  • Start boiling water for pasta, cook as per directions on pasta box.
  • Mix breadcrumbs with a little olive oil at a time until it is the consistency of wet sand. Spread on cookie sheet and place under broiler. Make sure to watch so it doesn't burn, you just want to toast the breadcrumbs.
  • Simmer fish until shrimp is orange and the calamari, scallops and fish are opaque.
  • Drain pasta and coat with remaining olive oil so it won't stick.
  • Place pasta in a serving platter, carefully place the fisherman stew on top of pasta.
  • Sprinkle fresh herbs and breadcrumbs on stew, enjoy!

Nutrition Facts : Calories 667.9, Fat 7.3, SaturatedFat 1.2, Cholesterol 66.3, Sodium 903.1, Carbohydrate 100.2, Fiber 6.4, Sugar 4.7, Protein 47

1 lb cod fish fillet (fresh or frozen)
1 lb seafood (scallops,shrimp,calamari, fresh or frozen)
1 lb clam, chopped (can use 2 small cans)
1 medium onion, diced
2 garlic cloves, sliced thin
1 cup garbanzo beans
26 fluid ounces Ragú® Pasta Sauce (your favorite)
1 lb ziti pasta
1 tablespoon Italian spices
1 cup breadcrumbs
1 tablespoon olive oil

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