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.
SEAFOOD STEW
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
ZIPPY BEAN STEW
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! -Debbie Matthews, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chiles. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended.
Nutrition Facts : Calories 208 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 816mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein.
EASY SEAFOOD STEW
This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.
Provided by Spartiechic
Categories Stew
Time 30m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 4 quart saucepan over medium heat.
- Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
- Stir in garlic and cook for another minute, stirring constantly.
- Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
- Reduce heat to low and simmer, covered, 10 minutes.
- Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.
SPICY SEAFOOD STEW
Make and share this Spicy Seafood Stew recipe from Food.com.
Provided by tweetyfan
Categories Stew
Time 5h15m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
- Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.
Nutrition Facts : Calories 271.5, Fat 3.7, SaturatedFat 0.6, Cholesterol 93.5, Sodium 810.7, Carbohydrate 35.6, Fiber 4.5, Sugar 11.4, Protein 24.2
ZIPPY SWEET-AND-SOUR MEAT LOAF
Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 944mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 25g protein.
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23 SENSATIONAL SEAFOOD SOUPS AND STEWS - THE SPRUCE EATS
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- Instant Pot Clam Chowder. You won't need to travel to New England for a rich, thick white clam chowder. This tasty version uses the Instant Pot to cook up a classic Atlantic coast chowder with both clams and clam juice, tender diced potatoes, crispy crumbled bacon, onion, and celery.
- Jjampong (Spicy Korean-Chinese Seafood Soup) Visit any Koreatown in cities across the world and you are likely to find jjampong, a spicy and aromatic seafood soup thought to have been created by Chinese immigrants living in Nagasaki, Japan.
- Flemish Waterzooi (Flemmish Seafood Stew) Waterzooi is a uniquely hearty and creamy Flemish stew that is a popular winter dish in Belgium. While some modern versions use chicken, or even wild game, we stick to seafood, potatoes, and root vegetables for a more traditional recipe.
- Tom Yum Talay (Thai Seafood Soup) Tom Yum Talay is a spicy and sour seafood soup from Thailand. This recipe is authentic and incredible tasting with its delicious combination of seafood, lemongrass, coconut milk, and lime.
- Bouillabaisse. Put on some French jazz, break out the baguette, and dig into a Marseilles-style feast with bowls of classic bouillabaisse. It takes some time to prepare the rich seafood broth for this iconic French seafood stew, but the results are well worth it.
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- Easy Oyster Stew. If you think of oysters as a fancy restaurant indulgence, you may be surprised by this homey, one-pot oyster stew that needs almost no prep, and always hits the spot on colder days.
- Tom Yum Soup. Tom yum soup is one of the culinary triumphs of Thai cuisine. Light, lean, and intensely flavorful, topped with plump, juicy shrimp, it is easy to prepare with chicken stock, lemongrass, garlic, lime, coconut milk, fresh veggies, and a pop of spicy heat from optional chili oil.
- Moqueca de Peixe (Brazilian Fish Stew) From Bahia, Brazil comes this colorful and tropical fish stew. Flavored with coconut milk and palm oil, and studded with meaty morsels of fish, tomatoes, bell peppers, onion, and cilantro, it makes a filling meal in one bowl.
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