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 STEW
I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM (Original recipe from cookincanuck.com)
Provided by Anna Wallace
Categories Chowders
Number Of Ingredients 16
Steps:
- 1. Heat the olive oil in a large saucepan set over medium heat
- 2. Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
- 3. Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
- 4. Add the tomatoes and broth and bring to a simmer.
- 5. Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
- 6. Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.) Remove from heat and season with salt and pepper to taste.
- 7. Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.
FISHERMAN'S SEAFOOD STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
FANCY FISHERMAN'S STEW
Buy the seafood the day you wish to serve the stew. Serve with Portuguese rolls or other crusty bread.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes. Remove the mushrooms with a slotted spoon and reserve both for later use.
- Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock. Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
- Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter. Add the panko and toast until deep golden in color. Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve.
- When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat.
- Pat the fish and sea scallops dry. Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets. Sprinkle the halibut with some seafood seasoning, salt and pepper. Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more. Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.
- Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.
Nutrition Facts : Calories 565 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 118 milligrams, Sodium 971 milligrams, Carbohydrate 35 grams, Fiber 5.5 grams, Protein 43 grams, Sugar 10 grams
CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)
This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.
Provided by threeovens
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
- Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
FISHERMAN'S STEW OF GRACIOSA
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Seasoning Paste 7 cloves garlic, coarsely chopped 2 teaspoons coarse salt 1 1/2 teaspoons cumin seed or 1/2 teaspoon cumin powder 1 1/2 tablespoons finely chopped parsley 2 pickled chili peppers, each about 1 inch long, finely chopped (optional) 1 teaspoon ground safflower* or paprika 3 tablespoons tomato paste 1 tablespoon sugar 1/4 teaspoon ground nutmeg 1/2 cup olive oil 1/4 cup wine vinegar Using a large mortar and pestle, mash the garlic with the salt, forming a paste. Mash in the cumin, parsley, chili peppers and safflower. Stir in the tomato paste, sugar and nutmeg. Drizzle in the olive oil followed by the vinegar. (If you do not have a mortar and pestle or yours is not large enough, make the paste in a medium bowl using the back of a spoon or a fork.) Stir to blend the ingredients well. With a slotted spoon, transfer the cooked fish to a serving dish. Cover and keep warm. Whisk the seasoning paste into the fish broth, making sure it is well dispersed. Simmer about 5 minutes over medium-low heat. Ladle some of the seasoned broth over the fish and serve remaining broth on the side. Or place generous pieces of fish in individual soup plates and spoon the broth over it. Serve with plenty of bread to dip in the broth. *Portuguese ground safflower can be found in Latino markets and some supermarkets.
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
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
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CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianTotal Time 1 hr 45 minsCategory DinnerCalories 575 per serving
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
CIOPPINO {FISHERMAN'S STEW} - THE SEASONED MOM
From theseasonedmom.com
5/5 (4)Total Time 55 minsCategory DinnerCalories 198 per serving
- Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).
- Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.
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