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.
CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC
This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
Provided by MarraMamba
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
SEAFOOD IN FENNEL BROTH
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 17
Steps:
- Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
- In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
- Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.
PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH
Provided by Robert Irvine : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
- For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
- In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.
SEAFOOD IN SAFFRON BROTH
Steps:
- Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
- In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
- Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.
SEAFOOD STEW WITH FENNEL AND THYME
Categories Soup/Stew Milk/Cream Fish Herb Shellfish Vegetable Sauté Stew Dinner Halibut Mussel Scallop Fennel Leek White Wine Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open). Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired.
- Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.
- Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper. Serve in warmed shallow bowls.
- *Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
More about "seafood in fennel broth recipes"
CLAMS IN FENNEL BROTH | LA DOMESTIQUE
From ladomestique.com
SEAFOOD POT WITH FENNEL & WHITE WINE BROTH – REAL FOOD COACHING
From realfoodcoaching.org
SEAFOOD SAFFRON RISOTTO WITH FENNEL RECIPE - CHATELAINE
From chatelaine.com
SEAFOOD STEW WITH FENNEL AND THYME RECIPE | BON APPéTIT
From bonappetit.com
WILD WEST COAST PRAWNS IN TOMATO FENNEL BROTH AND …
From sabrinacurrie.com
HOW TO COOK FISH à LA NAGE: POACHED IN A FLAVORFUL BROTH
From seriouseats.com
THE BEST STORE-BOUGHT SEAFOOD STOCK AND SEAFOOD BROTH
From fearlesseating.net
SEAFOOD STEW WITH FENNEL | KIMVERSATIONS
From kimversations.com
TOMATO FENNEL SEAFOOD STEW - FRESH HUNGER
From freshhunger.com
SEAFOOD STEW - ZOUP! GOOD, REALLY GOOD
From zoupbroth.com
KAHAN'S SEARED SEA SCALLOPS WITH FENNEL BROTH AND ORANGE RECIPE
From foodandwine.com
STEAMED MUSSELS WITH FENNEL-SAFFRON BROTH: THE FLAVORS OF …
From seriouseats.com
RED SNAPPER WITH SMOKED TOMATO AND FENNEL BROTH
From marcussamuelsson.com
FENNEL AND SEAFOOD CHOWDER RECIPE - CHEF'S PENCIL
From chefspencil.com
SEAFOOD BROTH RECIPE - NDTV FOOD
From food.ndtv.com
SEAFOOD IN FENNEL BROTH RECIPE | RECIPE | FISH STEW RECIPES, …
From pinterest.ca
SUMMER SEAFOOD STEW - FEASTING AT HOME
From feastingathome.com
SEAFOOD RECIPES THAT ARE GREAT OPTIONS FOR ENTERTAINING
From marthastewart.com
SHRIMP AND CLAM STEW IN TOMATO-FENNEL BROTH - THE LOCAL PALATE
From thelocalpalate.com
FENNEL BROTH FOR SOUPS OR BRAISES - HIGH GROUND ORGANICS
From highgroundorganics.com
LITTLENECKS IN FENNEL BROTH - A FAMILY FEAST®
From afamilyfeast.com
SEAFOOD, TOMATO AND FENNEL STEW RECIPE - FOOD & WINE
From foodandwine.com
COD IN A FENNEL-TOMATO BROTH - THE WASHINGTON POST
From washingtonpost.com
SEAFOOD IN ASIAN BROTH RECIPE -SUNSET MAGAZINE
From sunset.com
SAVORY LOBSTER, FENNEL, AND SAFFRON BROTH | EDIBLE MAINE
From ediblemaine.com
SEAFOOD STEW IN A GARLICY WHITE WINE & SAFFRON BROTH
From cookswithcocktails.com
FENNEL POTLIKKER RECIPE | BON APPéTIT
From bonappetit.com
ATLANTIC SCALLOPS AND MARINATED FENNEL WITH SAFFRON BROTH
From clearwater.ca
SHRIMP RECIPE WITH FENNEL EASY SEAFOOD DISH - FOOD NEWS
From foodnewsnews.com
SEAFOOD STEW WITH FENNEL & TOMATOES - A HINT OF ROSEMARY
From ahintofrosemary.com
SEAFOOD BROTH - DARK AND DELICIOUS... - LOST IN A POT
From lostinapot.com
SEAFOOD AND FENNEL SOUP - BIGOVEN.COM
From bigoven.com
CLAMS AND SAUSAGE IN FENNEL BROTH - FORNO BRAVO
From fornobravo.com
SEAFOOD IN FENNEL BROTH | PUNCHFORK
From punchfork.com
SEAFOOD STEW WITH TOMATO AND FENNEL | BASICS
From basicsmarket.com
SEAFOOD STEW WITH WHITE WINE, GARLIC AND FENNEL - INSPIRED TASTE
From inspiredtaste.net
SEAFOOD FENNEL CHOWDER RECIPE | CDKITCHEN.COM
From cdkitchen.com
30 MINUTE FENNEL AND TOMATO SEAFOOD CIOPPINO STEW - FEAST LOCAL
From thefeastlocal.com
6 DISHES YOU CAN MAKE WITH YOUR HOMEMADE SPOT PRAWN SHELL …
From wildalaskancompany.com
SEAFOOD AND FENNEL BROTH WITH PRAWN AND SCALLOPS
From 10play.com.au
You'll also love