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.
SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
- 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
SIMPLE SPICY FISH STEW
Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.
Nutrition Facts : Calories 143 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.28 milligram of sodium
SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
SPICY SEAFOOD STEW
The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.
Nutrition Facts : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.
SPICY FISH STEW
This is spicy, tasty and easy. Adapted from 'A Spoonful of Ginger', one of my favorite Nina Simonds cookbooks. The original calls for cod, I use orange roughy, and I also cut down the amount of red onions for my family's taste....add more if you like. This is good with steamed rice and crusty bread.
Provided by Hey Jude
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
- Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
- Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
- Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
- Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.
Nutrition Facts : Calories 257.3, Fat 4.6, SaturatedFat 0.5, Cholesterol 68.2, Sodium 889.2, Carbohydrate 17.2, Fiber 2.1, Sugar 5.8, Protein 20.6
SPICY FISH STEW
Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
- Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
- Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.
Nutrition Facts : Calories 664 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
SPICY RED FISH STEW
This simple and delicious recipe is from Meriel MacDonald of Kinloch Lodge on the Isle of Skye in Scotland. I changed this recipe a little by adding some clam juice because I like it saucier!
Provided by Grace Lynn
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Char bell peppers over flame or in broiler until blackened on all sides.
- Enclose peppers in paper bag 10 minutes.
- Peel, seed, and chop peppers.
- Heat oil in heavy large skillet over medium heat.
- Add shallots and saute until very soft, about 6 minutes.
- Stir in peppers, tomatoes with juice, garlic, and crushed red pepper.
- Simmer 10 minutes to blend flavors.
- I added the clam juice at this point and brought it back to a simmer.
- Stir in cilantro and lemon peel.
- Add fish; simmer until just opaque in center, about 5 minutes.
- Season stew to taste with salt and pepper.
- Spoon into bowls and serve.
- I served it over steamed rice.
- I love this sauce and I think I'll substitute shrimp next time for fish.
Nutrition Facts : Calories 353.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 48.4, Sodium 386.6, Carbohydrate 20.8, Fiber 3.7, Sugar 8.6, Protein 34.5
SPICY RED FISH STEW
Provided by Meriel MacDonald
Categories Soup/Stew Tomato Sauté Stew Low Carb Quick & Easy Cod Bell Pepper Winter Shallot Cilantro Bon Appétit London England
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
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5/5 (126)Total Time 30 minsCategory Main CourseCalories 332 per serving
- Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds.
- Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
- Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, about 15 minutes. Garnish with parsley and serve.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #seafood #vegetables #dinner-party #low-fat #fish #stove-top #dietary #spicy #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-carb #healthy-2 #low-in-something #saltwater-fish #orange-roughy #onions #tomatoes #taste-mood #equipment #presentation #served-hot
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