Tomato Seafood Stew With Pasta Recipes

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
• In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
• Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Steps:

• Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
• Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Steps:

• Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
• Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
• Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
• Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
• Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
• Divide among bowls, top with parsley and drizzle with olive oil before serving.

Steps:

• Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer.
• Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes.
• Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.).
• Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite.
• Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper.
• Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot.

Steps:

• Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.

Steps:

• Heat olive oil in heavy large pot over medium heat.
• Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
• Add tomatoes, clam juice, white wine and liquid reserved from clams.
• Increase heat and boil until slightly thickened, about 15 minutes.
• Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
• Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
• Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
• That's it!

Steps:

• Boil or steam the shrimp until just cooked through, about 2 minutes. Set aside.
• Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes. Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini. Return to heat and simmer briefly until heated through.
• Arrange rice on a plate. Cover with shrimp. Top off with the stewed-tomato-and-zucchini mixture. Garnish with grated cheese.

Steps:

• Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

Steps:

• In a large saucepan or Dutch oven, combine the tomatoes, broth, oil and Italian seasoning; bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally.

Steps:

• In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
• Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
• Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
• Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
• Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
• Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
• Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
• Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
• Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
• Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
• Serve with grilled sourdough bread and garnish with parsley.
• Enjoy!