Mid Atlantic Seafood Stew Recipes

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Steps:

• Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
• When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
• Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
• Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
• Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.

Steps:

• Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
• Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste. Serve ladled over one or two slices of toasted baguette.

Steps:

• Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
• Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
• Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
• Remove pot from heat. Stir in parsley. Season with salt and pepper.