WONDERFUL SEAFOOD STEW
Boneless fish fillets and whole shrimp simmer with garlic, herbs, and Cajun spices in a bayou blockbuster of a stew. Health experts recommend eating at least one meal per week that includes fish -- let it be this one.
Provided by Annacia
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thaw fish and shrimp, if frozen.
- Rinse fish and shrimp; pat dry.
- Cut the fish into 1-inch pieces.
- Cover and chill fish pieces and shrimp until needed.
- In a large saucepan heat olive oil over medium-high heat.
- Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
- Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
- Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
- Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
- Remove the bay leaves before serving.
Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 84.8, Sodium 333.4, Carbohydrate 16.4, Fiber 3.3, Sugar 8.3, Protein 22.2
CIOPPINO
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 55m
Yield 13
Number Of Ingredients 18
Steps:
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
- Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g
SEAFOOD STEW
A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
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.
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.
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 one or two slices of toasted baguette.
SEAFOOD STEW
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
SEAFOOD STEW
Steps:
- In a small bowl toss shrimp and cod with garlic and 1/2 tablespoon oil and let stand while preparing stew.
- In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
- While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
- Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.
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