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
ITALIAN-STYLE FISH STEW
This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.
Provided by David Tanis
Categories seafood, soups and stews
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
- Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
- Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
- Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
- Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams
MEDITERRANEAN SEAFOOD STEW
Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
EASY MEDITERRANEAN SEAFOOD STEW
This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.
Provided by Tez @ Chile and Salt
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g
MEDITERRANEAN FISH STEW WITH GARLIC TOASTS
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium
FISH STEW WITH MEDITERRANEAN FLAVORS
Make and share this Fish Stew With Mediterranean Flavors recipe from Food.com.
Provided by ellie3763
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
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.
- 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 : Calories 214.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 3.4, Sodium 188.6, Carbohydrate 32.6, Fiber 5.5, Sugar 8.9, Protein 5.8
MEDITERRANEAN FISH STEW
Make and share this Mediterranean Fish Stew recipe from Food.com.
Provided by SusanJM
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion and garlic in wine until soft.
- Add bay leaf, clam juice, water and potatoes and simmer for 20 minutes.
- Sprinkle fish with lemon juice and add to broth.
- Continue to simmer for 5 more minutes.
- Add tomatoes, capers and olives and simmer for 5 more minutes.
- Add salt& pepper to taste and sprinkle with parsley.
Nutrition Facts : Calories 258.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 48.9, Sodium 146.9, Carbohydrate 36.5, Fiber 5.3, Sugar 5.5, Protein 24.8
MEDITERRANEAN FISH STEW (30 MINUTE RECIPE)
Steps:
- Heat butter and olive oil in a thick bottomed pot. Sauté onions and carrots until soft (about 3 minutes). Stir in flour and then add potatoes. Cook on medium heat for 1 minute.
- Add chicken broth and bring to a boil. Add fish and smoked paprika. Cover and simmer, stirring occasionally until potatoes are soft (about 15-20 minutes). Fish should flake into small pieces.
Nutrition Facts : Calories 391 kcal, Carbohydrate 36 g, Protein 29 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 204 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS
I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did.
Provided by Vicki in Kansas Bro
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
- Drizzle with olive oil, season with salt and pepper, and toss together.
- Take an 18-inch piece of aluminum foil and fold in half crosswise.
- Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
- Repeat for 3 more pouches.
- Season the fillets with salt and pepper and place 1 into each pouch.
- Add 1/4 artichoke mixture to each pouch.
- Fold over a 1-inch strip of the top twice to seal.
- Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
- Carefully open the pouches and place fish and vegetables onto warm plates.
- Spoon any juices that have accumulated over the fish.
- Serve immediately.
Nutrition Facts : Calories 299.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 93.5, Sodium 373.3, Carbohydrate 16.4, Fiber 7.7, Sugar 1.6, Protein 43
FISH STEW (MOROCCAN TAGINE)
This is a simple dish to make with a lot of flavor. Any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. I adjusted the amount of lemon juice in this recipe after the reviews said it was too much. Thanks for the great input.
Provided by FDADELKARIM
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Charmoula:.
- Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
- Tagine:.
- Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
- Preheat the oven to 400 degrees.
- Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
- Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
- Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
- Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
- Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
- Serve warm, not hot.
Nutrition Facts : Calories 472.1, Fat 17.2, SaturatedFat 1.7, Cholesterol 152.3, Sodium 259, Carbohydrate 33.9, Fiber 6.2, Sugar 7.6, Protein 46.1
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