Spicy Red Fish Stew Recipes

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

Steps:

• Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.

Steps:

• Combine butter and olive oil in a large Dutch oven over medium-low heat.
• Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
• Stir wine into onion mixture; increase heat to high and bring to a simmer.
• Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
• Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
• Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
• Stir in fresh parsley and basil; season with salt and pepper to taste.

Steps:

• In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
• Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
• Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
• Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
• Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

Steps:

• Char bell peppers over flame or in broiler until blackened on all sides.
• Enclose peppers in paper bag 10 minutes.
• Peel, seed, and chop peppers.
• Heat oil in heavy large skillet over medium heat.
• Add shallots and saute until very soft, about 6 minutes.
• Stir in peppers, tomatoes with juice, garlic, and crushed red pepper.
• Simmer 10 minutes to blend flavors.
• I added the clam juice at this point and brought it back to a simmer.
• Stir in cilantro and lemon peel.
• Add fish; simmer until just opaque in center, about 5 minutes.
• Season stew to taste with salt and pepper.
• Spoon into bowls and serve.
• I served it over steamed rice.
• I love this sauce and I think I'll substitute shrimp next time for fish.

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.