Seafood Bruschetta Stew Recipes

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

Steps:

• Steam open the mussels in a tablespoon of water, pluck out the meat, strain the liquor through a fine filter and discard the shells. Repeat the process for the clams.
• In a large skillet melt the butter in the olive oil, add the shallot and saute until golden. Add the shellfish liquor, wine, cream, fish stock, saffron and salt and pepper to taste. Mix well, cook together, and reduce a few minutes.
• Add the squid, mussels, clams, shrimp, bell pepper and parsley to the skillet, and cook for a few more minutes over medium-low, until the shrimp and squid are cooked through.
• Meanwhile, toast the bread, rub it with the garlic, and drizzle with oil. Place two slices on each plate or shallow soup bowl and ladle the seafood stew over the toast.
• Buon appetito!

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:

• On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.

Steps:

• Preheat oven to 400 degrees. Brush 1/4 cup olive oil over bread, and spread on a baking sheet. Bake until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly.
• In a large saute pan, heat remaining 2 tablespoons oil over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring, until onions begin to brown, about 5 minutes. Add tomatoes, parsley, and thyme; increase heat to medium-high. Cook, stirring, until tomatoes start to dry and mixture is caramelized, about 10 minutes.
• Spread a heaping teaspoon of ricotta over each toast slice; top with a teaspoon of tomato mixture. Garnish with thyme, and serve.

Steps:

• Heat 2-4 tbsp olive oil over low heat in a small saucepan.
• Add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes.
• Brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes.
• Warm the remaining olive oil in a sauté pan over medium heat.
• Add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air.
• Next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil.
• Increase the heat to medium high, and add the shrimp pieces.
• Stir to coat shrimp with olive oil, and cook until they turn pink.
• Top each of the toasted bread slices with equal parts of the bean and shrimp mixture.
• Garnish with shredded fresh basil.
• Serve immediately.