PORTUGUESE-STYLE FISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
ST. URHO'S DAY FISH STEW
This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.
Provided by EdsGirlAngie
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily.
- Do not boil the soup.
- Stir in cream, milk, butter and dill; heat through and serve.
Nutrition Facts : Calories 331.1, Fat 15.9, SaturatedFat 9.9, Cholesterol 55, Sodium 827, Carbohydrate 42.1, Fiber 4.9, Sugar 2.5, Protein 6.7
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'
Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.
Provided by kitty.rock
Categories < 4 Hours
Time 3h30m
Yield 6 servings stew, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
- When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
- After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
- Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
- Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
- Serve with rye or artisan bread.
- And NO Grasshoppers please!
Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3
EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
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