FRENCH COUNTRY FISH & MUSSEL STEW
This rustic fish broth is perfect for entertaining. Use sustainable white fish such as haddock and add to a saffron-flavoured light sauce
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
- Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
- Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.
Nutrition Facts : Calories 323 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium
TOBY'S MUSSEL CHOWDER
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
- In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.
MUSSEL CHOWDER
Categories Soup/Stew Milk/Cream Mussel White Wine Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
- Wash chopped leeks in a bowl of cold water, then lift out and drain well.
- Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.
COD AND MUSSEL STEW WITH HARISSA
Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor and a dab of spicy harissa makes the broth sing. Take the time to toast and grind whole cumin, coriander and caraway seeds for deeper flavor.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the harissa: In a blender or small food processor, place roasted pepper, garlic, paprika, cumin, caraway, cayenne and salt. Add 1/2 cup oil and pulse briefly to a smooth purée, making sure not to overprocess. Transfer to a bowl. (Alternatively, finely chop the roasted pepper by hand, and mix all the ingredients together in a bowl.) Set aside.
- Season fish chunks on both sides with salt and pepper, and place in a bowl. Add garlic, shallot, cumin, coriander, lemon juice, chopped cilantro and red-pepper flakes. Toss to coat evenly and leave to marinate for 10 to 15 minutes.
- Set a Dutch oven or wide heavy pot over medium-high heat and add 2 tablespoons oil. When oil is wavy, add fish chunks in one layer and let sizzle for 1 minute. Add bay leaves and tomato (and any remaining marinade) plus 1 cup water, and bring to a brisk simmer. Set mussels on top of fish chunks and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.
- Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with about 2 tablespoons harissa. Garnish with cilantro sprigs. Pass more harissa at the table.
NEW ENGLAND SEAFOOD CHOWDER
Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
CREAMY FISH & MUSSEL SOUP
A healthy fish stew which takes just 30 minutes
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
- Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 3.45 milligram of sodium
CREAMY COD CHOWDER STEW
This fish one-pot with smoked haddock and cod may taste rich, but is actually low-fat and low-calorie - a quick and easy weeknight dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
- Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
- Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.
Nutrition Facts : Calories 443 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!
Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously!
Provided by Zurie
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
- Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
- Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes.
- While prepping those, heat the oil in a large pot.
- Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well.
- Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful).
- Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
- Stir well, then add the fish. Simmer a few minutes until the fish turn opaque.
- Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells!
- Stir through, and let the mussels simmer about 5 minutes.
- Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
- NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat.
Nutrition Facts : Calories 892.7, Fat 50.3, SaturatedFat 21.6, Cholesterol 172.5, Sodium 634.7, Carbohydrate 73.8, Fiber 10.1, Sugar 14, Protein 28.9
More about "mussel fish and butternut chowder or stew recipes"
CREAMY MUSSEL CHOWDER RECIPE | HELLOFRESH
From hellofresh.ca
Cuisine FrenchTotal Time 25 minsCategory Main CourseCalories 1200 per serving
POLLOCK, SQUID & MUSSEL SEAFOOD STEW RECIPE - GREAT …
From greatbritishchefs.com
MUSSEL CHOWDER RECIPE WITH TOMATOES | OLIVEMAGAZINE
From olivemagazine.com
A CHEF'S RECIPE FOR MUSSEL CHOWDER - BACON IS MAGIC
From baconismagic.ca
MUSSEL, CLAM & FISH CHOWDER - ANDREW ZIMMERN
From andrewzimmern.com
BRAZILIAN FISH, SHRIMP AND MUSSEL STEW RECIPE - ANDREW …
From foodandwine.com
5/5 Category LunchCuisine BrazilianTotal Time 1 hr 35 mins
- In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
- In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
- Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
- Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes. Nestle the mussels into the stew, cover, and cook until the mussels have opened, about 2 minutes.
BEST FORTUNE BAY MUSSEL CHOWDER RECIPES | FOOD …
From foodnetwork.ca
2.7/5 (106)Category Eggs And Dairy,Main,Shellfish,SoupServings 8
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW! RECIPE - FOOD.COM
From pinterest.com
SEAFOOD STEW RECIPE WITH MUSSELS AND SHRIMP - GREAT BRITISH CHEFS
From greatbritishchefs.com
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW! RECIPE - FOOD.COM
From pinterest.co.uk
MUSSEL FISH AND BUTTERNUT CHOWDER OR STEW RECIPES
From tfrecipes.com
MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!
From worldbestfilletrecipes.blogspot.com
MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY MUSSEL RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
You'll also love