TUSCAN FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
CATALAN STEW WITH LOBSTER AND CLAMS
Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables. It is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, a fair amount of garlic, and day-old bread fried in olive oil. Sometimes, however, instead of being used as a sauce, it is added to a fish stew. Known as romesco de peix or simply romescada, it may contain several kinds of fish and shellfish. In this version, which features lobster and clams, rather than stirring in the romesco at the end, the ingredients are added in stages from the beginning, for depth of flavor.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Boil or steam lobsters for 10 minutes, then rinse with cool water. Crack shells, remove meat and cut into large chunks. Put shells in a large pot, cover with 10 cups water and simmer for 20 to 30 minutes. Strain, reserve broth and discard shells.
- Heat oven to 400 degrees. Place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 to 15 minutes. Rub skins from hazelnuts; discard skins.
- Place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. When oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 to 6 minutes, adjusting heat if bread is browning too quickly. Remove bread, drain on paper towel and cut into rough 1/2-inch cubes; set aside. Pour off all but about 4 tablespoons oil (Save excess oil for another purpose.) Add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
- Meanwhile, put dried ñora or ancho chiles in a small pot of water and simmer for about 15 minutes, until softened, then drain, discarding water.
- Put almonds, hazelnuts, fried bread, garlic, dried chiles, Fresno chiles, piquillo peppers and pimentón in a large mortar and pound to a rough paste. (You may use a food processor instead.)
- Add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. Add tomato purée and wine and simmer until mixture has dried out a bit. Add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. Taste for salt and adjust seasoning. If too thick, add a little more broth. (May be prepared up to this point several hours ahead.)
- To serve, bring to a brisk simmer and add clams. When clams begin to open, add lobster meat and cook 5 minutes more. Stir in parsley and ladle the stew into 4 to 6 large soup bowls.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 1191 milligrams, Sugar 4 grams, TransFat 0 grams
MEDITERRANEAN FISH STEW WITH GARLIC TOASTS
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium
CATALAN FISH STEW
This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish.
Provided by PanNan
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully grate the cut sides the the tomatoes, stopping when you reach the skin. This should produce approximately 2 cups of tomato pulp.
- In a large deep skillet, heat 1 tbsp of the olive oil. Add the onion and half of the garlic and cook over medium heat, stirring often, until softened and just beginning to brown (about 6 minutes). Add the tomato pulp and cook over high heat until thickened (about 5 minutes). Add the clam broth and boil until it is reduced by half (about 5 minutes).
- Add the ham, olives, and fish and simmer over medium heat, stirring occasionally, until the fish is cooked through and the stew is thick. (about 5 minutes).
- Meanwhile, in a small bowl, or a mortar and pestle, mash the remaining garlic to a paste along with a pinch of salt. Whisk the mayonnaise into the garlic paste along with the paprika and the remaining 2 tbsp olive oil.
- Serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.
Nutrition Facts : Calories 459.1, Fat 24.8, SaturatedFat 3.7, Cholesterol 111.6, Sodium 662.2, Carbohydrate 18.3, Fiber 3.2, Sugar 8.1, Protein 41
CATALAN BEEF STEW
Make and share this Catalan Beef Stew recipe from Food.com.
Provided by Satyne
Categories Spanish
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
- Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
- Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
- Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.
Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4
BULLINADA (CATALAN FISH STEW WITH AIOLI)
Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. This version, made entirely from fish fillets rather than a combination of fish and seafood, is adapted from the cookbook "Claudia Roden's Mediterranean." Ms. Roden writes that "it has a mysterious, delicate flavor and beautiful warm color," and that you can make it mostly in advance. Just add the fish a few minutes before serving so you can be sure it won't overcook.
Provided by Melissa Clark
Categories seafood, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
- Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
- Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
- In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.
More about "catalan fish stew recipes"
CATALAN FISH STEW RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large pot, heat the olive oil. Add the chorizo, shallots, tomato, piquillo and pimentón and sauté over moderately high heat until fragrant, about 1 minute.
- Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes. Discard any clams or mussels that don’t open.
CATALAN FISH STEW WITH PIMENTóN MAYONNAISE - FOOD
From foodandwine.com
5/5 Total Time 40 minsServings 4
- Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
- In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
- Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
- Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil.
CATALAN FISH STEW RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
CATALAN FISH STEW RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine Spanish/PortugueseCategory Main Dishes, FishAuthor Katie SweeneyTotal Time 50 mins
CATALAN FISH STEW (SUQUET DE PEIX) - LINSFOOD
From linsfood.com
CATALAN FISH STEW | COOKSTR.COM
From cookstr.com
MAKING ROMESCADA, THE CATALAN FISH STEW - THE NEW …
From nytimes.com
TRADITIONAL CATALAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
ROMESCO DE PEIX (CATALAN FISH STEW) - CAROLINE'S COOKING
From carolinescooking.com
CATALAN CUISINE - WIKIPEDIA
From en.wikipedia.org
A COD RECIPE THAT CONJURES A TASTE OF CATALONIA | FOOD
From theguardian.com
SUQUET (CATALAN SEAFOOD STEW) - SPAIN RECIPES
From spain-recipes.com
CATALAN FISH STEW (SUQUET DE PEIX RECIPE) - SPANISH SABORES
From spanishsabores.com
FISH STEW WITH SAFFRON RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
CATALAN FISH STEW | SEAFOOD RECIPES | SPANISH | SBS FOOD
From sbs.com.au
CLAUDIA RODEN’S CATALAN FISH SOUP RECIPE | NEWSCHAIN
From newschainonline.com
8 MUST-TRY DISHES FROM CATALONIA - GREAT BRITISH CHEFS
From greatbritishchefs.com
CATALAN FOOD GUIDE - DISHES YOU SHOULD TRY IN CATALONIA - A WALK …
From awalkandalark.com
THOMASINA MIERS RECIPES - BBC FOOD
From bbc.co.uk
MARK HIX'S CATALAN FISH STEW | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
ROMESCO DE PEIX – CATALAN FISHERMEN STEW | REMCOOKS
From remcooks.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
TRADITIONAL CATALAN FISH STEW "SARSUELA" - SLOWMED
From slowmed.eu
CATALAN FISH STEW | MAIN COURSE RECIPES | WOMAN & HOME
From womanandhome.com
CATALAN FISH STEW | RECIPE | FISH STEW RECIPES, FISH STEW, STEW RECIPES
From pinterest.ca
AROUND THE WORLD IN 80 DISHES NO. 40: CATALAN FISH STEW
From independent.co.uk
CATALAN FISH STEW RECIPE
From pinterest.ca
16 ESSENTIAL CATALAN DISHES TO TRY - EATER
From eater.com
CATALAN BEEF STEW WITH RIOJA, CINNAMON, AND CHOCOLATE
From thespruceeats.com
CATALAN FISH STEW RECIPE - FOOD NEWS
From foodnewsnews.com
COOK IT: CATALAN FISH STEW - SEATTLEPI.COM
From seattlepi.com
CATALAN COD STEW WITH PIMENTóN, PEPPERS, AND TOMATOES
From sippitysup.com
CATALAN FISH RECIPE | RICK STEIN | BBC STUDIOS - YOUTUBE
From youtube.com
CATALAN FISH STEW WITH PIMENTON MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
MONKFISH RECIPE - CATALAN MONKFISH WITH ROASTED GARLIC SAUCE
From honest-food.net
CATALAN BEEF STEW | SPANISH RECIPES | GOODTO
From goodto.com
HERE’S HOW TO MAKE CLAUDIA RODEN’S CREAMY CATALAN FISH SOUP
From independent.co.uk
CATALAN SEAFOOD STEW - MARKET OF CHOICE
From marketofchoice.com
CATALAN FISH STEW WITH PIMENTóN MAYONNAISE RECIPE
From delish.com
ZARZUELA FISH STEW IS THE CATALAN VERSION OF BOUILLABAISSE
From perfectlyprovence.co
RECIPE – EASY CATALAN BAKED FISH | EDIBLETCETERA – FAST & FABULOUS …
From edibletcetera.com
You'll also love