Fabulous Fish Stew Food

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FISH STEW



Fish Stew image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
28 ounce can plum tomatoes, drained and chopped juices reserved
3 cups water, broth or clam juice
1 teaspoon dried thyme or oregano
1 teaspoon salt
4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces
2 ears of corn, cut crosswise into 1inch pieces
1 1/2 pounds monkfish, cut into 1inch cubes
Salt and freshly ground black pepper or crushed red pepper
1/3 cup chopped parsley

Steps:

  • In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
  • begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
  • Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
  • ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.

FISH STEW



Fish Stew image

Provided by Food Network

Categories     main-dish

Yield 4 main-course servings

Number Of Ingredients 17

1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tablespoon plus 1 teaspoon Rustic Rub
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons chopped parsley

Steps:

  • Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

EARL'S FISH STEW



Earl's Fish Stew image

Provided by Food Network

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 pound bacon, coarsely chopped
3 white onions, diced
2 stalks celery, chopped
1 green bell pepper, chopped
1 (10-ounce) can tomato soup
3/4 cup ketchup
3 pounds skinless, firm, white fish fillets, cut into large chunks
Kosher salt and freshly ground black pepper
Dash hot pepper sauce, or to taste (recommended: Tabasco)
1 small jar pimentos, diced

Steps:

  • Fry bacon in a large skillet. As it begins to crisp, add the onion, celery and bell pepper. Cover and saute about 10 minutes.
  • Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer. Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce, to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot.

BILL'S WORLD FAMOUS FISH STEW



Bill's World Famous Fish Stew image

Make and share this Bill's World Famous Fish Stew recipe from Food.com.

Provided by ebbtide

Categories     Tilapia

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb tilapia fillet
1 lemon
1/4 cup Worcestershire sauce
1/4 cup orange juice
1 large onion, chopped
olive oil
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can salt-free tomato sauce
1 yellow pepper, sliced into thin strips
Old Bay Seasoning

Steps:

  • Cut fresh tilapia into bite size chunks. Put in shallow dish or bowl. Squeeze lemon juice evenly over fish, then sprinkle with worcesteshire sauce, then pour orange juice over fish and stir around a little. Put aside.
  • Sautee onion in olive oil in medium pan. Add can of tomatoes and tomatoe sauce,the pepper strips and add just a little water and cook for a few minutes. Add fish and marinate mixture (yes the whole thing) and sprinkle liberally with Old Bay seasoning. Simmer for about 15 minutes.
  • Serve on rice (brown or white).

Nutrition Facts : Calories 253.3, Fat 3.2, SaturatedFat 0.9, Cholesterol 75.7, Sodium 634.2, Carbohydrate 28.6, Fiber 4.5, Sugar 12.7, Protein 33.4

FISH STEW SOUTHERN STYLE



Fish Stew Southern Style image

Make and share this Fish Stew Southern Style recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup sliced onion
2 tablespoons vegetable oil
1 (28 ounce) can peeled whole tomatoes, cut into bite size pieces
1/2 cup tomato ketchup
Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/8 teaspoon hot pepper sauce
1 lb fish fillet, cut into bite size pieces
hot cooked rice

Steps:

  • In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
  • Simmer uncovered 30 minutes stirring occasionally.
  • Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
  • Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.

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