FISHERMAN'S STEW
A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
- Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
- Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
- Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
- Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g
FISHERMAN'S SEAFOOD STEW
Muir Glen™ diced tomatoes provide a simple addition to this stew made with fresh fish and mussels - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 13
Steps:
- In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
- Nestle fish pieces into tomato mixture; top with mussels. Cover; cook 8 minutes, gently shaking pan twice to stir mussels (do not lift lid), until mussel shells have opened. Discard any mussels that don't open. Remove bay leaf. Garnish with parsley.
Nutrition Facts : Calories 300, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 860 mg
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.
GREEK FISHERMAN'S STEW
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
- Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
- Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
- When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 442 milligrams, Sugar 4 grams
FISHERMAN'S STEW
Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.
Provided by frozenmargarita
Categories Stocks
Time 30m
Yield 12 Cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
- Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
Nutrition Facts : Calories 254.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 111.4, Sodium 807.2, Carbohydrate 15.8, Fiber 2.7, Sugar 6.9, Protein 31.8
PORTUGUESE FISHERMAN'S STEW
Steps:
- Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
- Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
- Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
- Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
FISHERMAN'S WHARF CIOPPINO
You can serve this true San Francisco dish with garlic bread.
Provided by norm
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g
FISHERMAN'S WHARF STEW
This is a great chunky stew that is made in the crock-pot. Slightly adapted from a Pillsbury recipe.
Provided by ratherbeswimmin
Categories Stew
Time 10h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
- Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
- Cover and cook on LOW for 8-9 hours.
- 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
- Cook on HIGH for 15-20 minutes or until fish flakes.
- Take out bay leaf and add parsley; stir and serve.
More about "fishermans seafood stew recipes"
FISHERMAN'S SEAFOOD STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 284 per servingServings 5
- Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes. Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
- Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift lid). Discard bay leaf and any unopened shells. Sprinkle with parsley.
FISHERMAN'S-STYLE SEAFOOD STEW RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category StewsServings 4-6Total Time 40 mins
- Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.
- Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.
- Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.
FISHERMAN'S STEW - WHERE TO FIND AQUA STAR SEAFOOD
From aquastar.com
AUTHENTIC IRISH FISHERMAN'S STEW RECIPE - EMMA'S …
From emmasroadmap.com
FISHERMAN’S STEW RECIPE - HOME CHEF
From homechef.com
FISH STEW RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW
From pillsbury.com
EASY FISHERMAN’S STEW | SEA SALT GALLEY KAT
From seasaltgalleykat.com
FISHERMANS STEW | SGC™ FOODSERVICE
From sgcfoodservice.com
MITCH'S FISHERMAN'S STEW - EDIBLE SAN DIEGO RECIPE
From ediblesandiego.com
FISHERMAN'S STEW RECIPE | EDDIE RUSSELL | COOKING CHANNEL
From cookingchanneltv.com
FISH STEW REIMAGINED: FISHERMAN'S STEW W/ WHITE WINE - STACY …
From stacylynharris.com
QUICK FISHERMAN'S STEW | CANADIAN LIVING
From canadianliving.com
FISHERMAN’S SEAFOOD STEW - SPICE TRIBE
From spicetribe.com
FISHERMAN'S STEW - FJORD FISH MARKET
From shopfjord.com
SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY | FOOD & WINE
From foodandwine.com
FISHERMAN'S STEW
From goodhousekeeping.com
TRY CROCK POT CIOPPINO A DELICIOUS FISHERMAN'S SEAFOOD STEW
From thespruceeats.com
5-MINUTE FISHERMAN'S STEW - FOOD WISHES - YOUTUBE
From youtube.com
FISHERMAN'S STEW - FJORD FISH MARKET
From shopfjord.com
FISHERMAN’S STEW – VEGETA
From vegeta.ca
BEST FISHERMAN'S STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FISHERMAN'S SEAFOOD STEW RECIPE | MYRECIPES
From myrecipes.com
FISHERMAN'S STEW — BRINGING IT HOME
From bringingithome.com
FISHERMANS SEAFOOD STEW - SILVER CUISINE
From silvercuisine.com
PORTUGUESE FISHERMAN’S STEW - LEITE'S CULINARIA RECIPE
From leitesculinaria.com
SPANISH FISHERMAN´S STEW | CLASSIC SEAFOOD STEW FROM NORTHERN …
From spainonafork.com
FISHERMAN'S STEW - THE CULINARY CHASE
From theculinarychase.com
RECIPE: FISHERMAN'S STEW - WESTERN ROCK LOBSTER COUNCIL
From westernrocklobster.org
CIOPPINO, SAN FRANCISCO FISHERMAN'S STEW » DJALALI COOKS SEAFOOD …
From djalalicooks.com
FISHERMAN'S CIOPPINO (SEAFOOD STEW) RECIPE | RECIPES.NET
From recipes.net
FISHERMAN'S STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
CIOPPINO (FISHERMAN’S STEW) - ZIMMY'S NOOK
From zimmysnook.ca
FISHERMANS SEAFOOD STEW - BALANCE BY BISTROMD
From mybalancemeals.com
FISHERMAN'S STEW | COASTAL ANGLER & THE ANGLER MAGAZINE
From coastalanglermag.com
FISHERMAN'S STEW | CATCH OF THE DAY - SPICESINC.COM
From spicesinc.com
FISHERMAN'S SEAFOOD STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
You'll also love