Fish Stew With White Wine And Tarragon Recipe 395 Food

SICILIAN-STYLE FISH STEW RECIPE

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!

FISH STEW WITH WHITE WINE AND TARRAGON RECIPE - (3.9/5)

Steps:

• Blanch the tomato. Drop tomato into a medium pot of boiling water. After 10 seconds, remove with a strainer and set aside to cool. You need the tomato near the end of the recipe, so during a break in the action, core and peel it, scoop out the seeds using your fingers and gently squeeze out any liquid from the tomato. Then dice the tomato; you should have about 3/4 cup. Melt butter in a large, heavy pot or Dutch oven over low to medium flame. Add carrot, leek, celery and onion and toss to coat with butter. Cover pot and sweat vegetables for 10 minutes, stirring occasionally. Do not allow to brown; reduce heat if necessary. Add tarragon, 1-1/4 cup wine, broth and water. Season with salt and pepper and simmer uncovered for 5 minutes. Remove from heat. Combine cornstarch and remaining tablespoon of white wine in a small bowl, stirring until cornstarch is completely dissolved. Slowly drizzle 1/2 cup of heated broth/wine mixture into cornstarch and wine, stirring constantly to keep it from forming clumps. Blend back into pot and simmer over low heat for 2 minutes. Fold in fish and tomato and bring to a simmer. Taste and adjust seasonings. Meanwhile, mix egg yolk and sour cream in a medium bowl. Slowly drizzle 1/2 cup of heated broth/wine mixture into it, stirring to combine. Gently fold into pot. Ladle stew into shallow soup plates and serve with a crusty bread.

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

SEXY FISH STEW

Steps:

• Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
• Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
• Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
• Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

FISH STEW

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.

ANYTIME FISH AND SHELLFISH STEW

Steps:

• Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
• Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
• As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.

EASY FISH STEW WITH MEDITERRANEAN FLAVORS

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.

SIMPLE FISH STEW

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.