TOMATO FISH STEW RECIPE
Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
- Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
- Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
- Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
- Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
- Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
- To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.
SICILIAN-STYLE FISH STEW RECIPE
An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!
Provided by The Mediterranean Dish
Categories Entree/Soup
Time 45m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
- Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
- Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg
EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
FISH STEW WITH GINGER AND TOMATOES RECIPE
A fish stew recipe that's perfect for chilly days. The flavor of the fish really sings and is perfectly balanced by the ginger and tomatoes.
Provided by Brittany King
Categories Stew
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
- Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
- Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
- Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.
Nutrition Facts : ServingSize 6.00, Sugar 0.00
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS
Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
- To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
SIMPLE FISH STEW
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
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