SEAFOOD STEW
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.
BOUILLABAISSE WITH ORANGE ZEST, FENNEL AND SAFFRON
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch. Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters. But creating an admirable local version is no more difficult than making clam chowder. Though some will argue that bouillabaisse must contain fish stock, any time you add a few pounds of fish to a simmering stew there is enough fish essence to make stock superfluous. If additional liquid is needed, water will do just fine.
Provided by Mark Bittman
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
- Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
- Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 1 gram, Sodium 1593 milligrams, Sugar 7 grams, TransFat 0 grams
SEAFOOD STEW WITH SAFFRON AND ROUILLE
Provided by Moira Hodgson
Categories dinner, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
- Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
- Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
- Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
- Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
- Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.
Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams
SHELLFISH, ORZO & SAFFRON STEW
The perfect choice for a small, informal gathering, take this dig-in dish of mussels, clams, prawns and orzo pasta to the table and serve with crusty bread
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Boil the kettle, put the saffron in a small bowl, pour over 100ml hot water and set aside to steep. Tip the mussels and clams into a large colander and rinse under cold water. Scrub the shells and pull away any stringy beards. Discard any that don't close when tapped on the side of the sink. Use a small serrated knife to cut down the prawn backs, through the shells, pulling out any black entrails you find.
- Heat the oil in a large casserole dish or deep frying pan. Add the shallots, celery and garlic, and fry over a low heat for a few mins until starting to soften. Add the wine and Pernod, and bring to the boil. Simmer for 1-2 mins, then add the stock, the saffron with its steeping liquid and some seasoning. When bubbling, reduce to a simmer and stir in the orzo. Cover the pan with a lid and cook for 4 mins.
- Add the shellfish, re-cover and cook for 5 mins more until the pasta is cooked, the prawns are pink and the shells are all open (discard any that aren't). Scatter with parsley and serve in bowls with a drizzle of oil and crusty bread.
Nutrition Facts : Calories 426 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
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