TOMATO FISH STEW
Make and share this Tomato Fish Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
- Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
- Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.
Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7
ROASTED RED PEPPER STEW
I made this up because I needed a warming stew that could also be served along side pulled pork. It came out really good - you could totally have it alone or on the side with meats and other veggies. I cook it a lot now, but only from memory, so forgive my directions if they're unclear! You want to simmer this down so that the liquid reduces and the stew is thick.
Provided by A la Carte
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 350°F.
- Peel and then cut the red onions into 1/4ths.
- Cut the peppers into 1/4ths, and de-seed.
- Cut the tomatoes into 1/4ths.
- Cut about 1/2" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
- Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
- Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
- Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
- Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
- Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
- If find you can simmer this as long as you like - it's delish the next day too.
- When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).
Nutrition Facts : Calories 148, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.2, Sodium 1230, Carbohydrate 22.9, Fiber 5.4, Sugar 11.5, Protein 4.5
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
- Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.
SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS
Flaky white fish and pearl couscous simmer together in a rich, smoky tomato sauce for a punchy one-pot dinner that comes together in just half an hour. The sauce relies heavily on pantry ingredients (think anchovies, roasted red peppers, crushed tomatoes and paprika); if you like more green on your dinner plate, a lemony arugula salad is a nice complement to the smoky flavors in this dish.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
- If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
- Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
- Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.
TOMATO AND ROASTED RED PEPPER FISH STEW RECIPE
Provided by á-2421
Number Of Ingredients 11
Steps:
- In medium saucepan, heat oil over medium heat. Add onions and garlic; sauté for 5-7 minutes. Add hot red pepper flakes; sauté for 30 seconds. Stir in tomatoes, red peppers and stock. Simmer for 15 minutes, stirring occasionally. Stir in cilantro and lemon juice. Add fish; simmer until fish is just cooked through, about 5 minutes. Season with salt and pepper to taste. Spoon into bowls and serve.
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