Fishermans Wharf Stew Food

SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW

Steps:

• In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
• Cover; cook on low setting for 8 to 9 hours.
• About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

FISHERMAN'S SOUP

Steps:

• Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
• Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
• Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

FISHERMAN'S CHOWDER

Steps:

• Cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
• Add next 3 ingredients to reserved drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender.
• Add cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.

FISHERMAN'S WHARF CIOPPINO

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
• Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
• Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

FISHERMAN'S WHARF STEW

Steps:

• In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
• Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
• Cover and cook on LOW for 8-9 hours.
• 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
• Cook on HIGH for 15-20 minutes or until fish flakes.
• Take out bay leaf and add parsley; stir and serve.

FISHERMAN'S SEAFOOD STEW

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
• Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
• Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

FISHERMAN'S WHARF SEAFOOD STEW

Steps:

• 1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
• 2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
• 3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
• 4. Divide stew evenly among 6 large shallow soup bowls.