CLAM OR MUSSEL STEW WITH GREENS AND BEANS
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
- Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
- Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 1 gram, Sodium 1883 milligrams, Sugar 2 grams, TransFat 0 grams
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SUMMER CLAM STEW WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
- Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
- Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
- Divide the soup among bowls. Top with chopped fennel fronds and the pesto.
Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 924 milligrams, Carbohydrate 43 grams, Fiber 11 grams, Protein 20 grams, Sugar 9 grams
ITALIAN FISH STEW
Salmon fillets and shrimp cooked in a tomato sauce with onions, garlic, and fresh herbs. This Italian Fish Stew makes an easy and scrumptious dinner, and comes together in less than 30 minutes.
Provided by Tania Sheff
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4-5 minutes, just until it softens and cooks through.
- Add the garlic, anchovy fillets, and red pepper flakes to the onions and cook for 1 minute.
- Add the tomato sauce and clam juice and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes.
- Add the salmon pieces, shrimp, chopped herbs, and salt. Stir gently. Cook for about 5 minutes, or until the seafood is cooked through.
- Garnish with fresh herbs. Serve.
Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 25 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 175 mg, Sodium 1184 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEST EVER ZATARAIN'S JAMBALAYA
Simple, quick, and delicious! Uses Zatarain's Jambaylaya Mix to Make things simple, and tastes like you worked all day!!
Provided by The Miserable Gourm
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
- In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
- Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
- Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.
Nutrition Facts : Calories 569.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 206, Sodium 1428.7, Carbohydrate 25.9, Fiber 4.8, Sugar 9.8, Protein 47.4
MUSSELS AND CLAMS WITH VERMOUTH, CANNELLINI BEANS, AND CAVOLO NERO
Steps:
- Blanch the cavolo nero in heavily salted boiling water for 5 minutes. Drain, let cool, and squeeze out the excess water with your hands. Cut the greens into 1-inch ribbons.
- Heat a very large sauté pan over high heat for 2 minutes. Pour in the 1/2 cup olive oil and wait a minute. Add the onion, fennel, garlic, crumbled chiles, rosemary, and thyme to the pan. Season with 1 1/2 teaspoons salt and lots of pepper. Cook over medium heat 3 to 4 minutes, until the onion starts to wilt. Add the greens, and stir them to coat with the oil and onions. Cook about 10 minutes, until the vegetables are translucent and tender and the greens start to break down.
- Drain the beans and reserve the liquid. Add the beans to the vegetables, and cook a minute or two. Turn the heat up to high and add the clams. Cook 2 minutes, stirring occasionally, then add the mussels, and stir well to combine. Pour in the vermouth and cover the pan. Let the shellfish steam a few minutes, until they open. Remove the lid and add 1 cup of the bean-cooking liquid. If the dish doesn't seem brothy enough, add a little more. Bring to a boil, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning.
- Serve in a large shallow bowl with a large serving spoon. Pass the super-good extra-virgin olive oil and hunks of crusty bread at the table. Remember to provide small bowls for shells.
- Cannellini Beans
- Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar.
- Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted.
- Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.
- Note
- I like to use a wide pan, ideally 14 inches across, as opposed to a deep pan for this dish. That way all of the shellfish get coated and cook evenly. With a deeper pot, it's difficult to stir, and inevitably some of the mussels and clams end up on the top, brothless and dried out. If you don't have a lid for that wide pan, use a piece of tinfoil or two to fake a lid for steaming. And if you don't have a really wide pan, use two of your widest pans and split the recipe between them.
- You can make the beans the day before.
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- Pour the seawater or salty tap water into a large, wide pot with a cover and bring it to a boil. Add the mussels and steam them open, removing each one just as it opens. This should take 3 to 5 minutes. Do the same with the clams. Pick out most of the meats from the shellfish; put them into a bowl with some olive oil. Leave a few mussels in the shell if you want — it makes the soup look more interesting.
- Strain the shellfish broth though cheesecloth or a paper towel into a bowl and set aside. Crumble the saffron into it while it is still hot.
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- Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 10 minutes. Using a slotted spoon, transfer the beans to a plate. Bring the water back to a boil.
- Meanwhile, in a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the chopped tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes. Add the white wine and clams and bring to a boil. Cover the skillet and simmer until the clams open, about 5 minutes. Remove the skillet from the heat and add the green beans and basil.
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