SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
FRIED FISH STEW
i got this recipe off of food network... one of the best fish recipes i've ever had! you'll certainly love this fish stew!
Provided by squeakers95
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
- In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
- Add the garlic and artichokes and cook until golden brown, about 5 minutes.
- Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
- Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
Nutrition Facts : Calories 478.8, Fat 19.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1265.6, Carbohydrate 18.9, Fiber 6, Sugar 4.4, Protein 51.8
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.
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
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
EASY FISH STEW
Make and share this Easy Fish Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium high heat.
- Add onion, celery and chili powder, sauté 3 minutes or until tender.
- Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
- Add the fish, and cook for 3 minutes or until fish is done.
- Taste and add salt and cayenne pepper to taste.
- Stir in parsley.
Nutrition Facts : Calories 181.8, Fat 3.6, SaturatedFat 0.6, Cholesterol 32.5, Sodium 93.5, Carbohydrate 23.5, Fiber 3.4, Sugar 3.2, Protein 16.9
FRIED FISH SANDWICH
This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.
Provided by Sue Li
Categories dinner, easy, lunch, sandwiches, seafood, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
- Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
- Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
- Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
More about "fried fish stew food"
WEST AFRICAN FISH STEW RECIPE - JAYNE RAIN
From jayne-rain.com
FRIED FISH STEW - BISCUITS AND LADLES
From biscuitsandladles.com
TRINIDAD STEWED FISH RECIPE - COOKING WITH RIA
From cookingwithria.com
NIGERIAN FISH STEW RECIPE - MY ACTIVE KITCHEN
From myactivekitchen.com
15 BEST SIDE DISHES FOR FRIED FISH - ALLRECIPES
From allrecipes.com
NIGERIAN FISH STEW-FRIED FISH STEW - K'S CUISINE
From kscuisine.com
NIGERIAN FISH STEW - OBE EJA DINDIN - SISI JEMIMAH
From sisijemimah.com
EASY COMFORTING FISH STEW | PICKLED PLUM
From pickledplum.com
QUICK AND EASY SEAFOOD STEW - LANA'S COOKING
From lanascooking.com
23 SENSATIONAL SEAFOOD SOUPS AND STEWS - THE SPRUCE EATS
From thespruceeats.com
AFRICAN FISH STEW - LOW CARB AFRICA
From lowcarbafrica.com
QUICK EASY FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (198)Calories 389 per serving
SPICY FRIED FISH IN SPICY BATTER…STREET FOOD GOURMET
From nigerianlazychef.com
PUTHI MACH FRIED (WHOLE FISH FRY) SMALL FRESH WATER FISH IN TANGY …
From foodalltime.com
50 SEAFOOD APPETIZERS THAT STEAL THE SPOTLIGHT | TASTE OF HOME
From tasteofhome.com
30 OF THE BEST FRIED FOODS AROUND THE WORLD | CNN
From cnn.com
10 MUST TRY DELICIOUS AFRICAN FISH DISHES – AFRIKANZA
From afrikanza.com
EXTRA-CRISPY FRIED FISH RECIPE - FOOD & WINE
From foodandwine.com
NIGERIAN FRIED FISH STEW - ALL NIGERIAN RECIPES
From allnigerianrecipes.com
FRIED FISH STEW - SPICY FISH STEW – AFROPOLITAN MOM
From theafropolitanmom.com
NIGERIAN FRIED FISH STEW RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CARIBBEAN-STYLE FRIED FISH - ALICA'S PEPPERPOT
From alicaspepperpot.com
JAMAICAN BROWN STEW FISH RECIPE - JAMAICAN FOODS AND RECIPES
From jamaicanfoodsandrecipes.com
HOW TO MAKE FRIED FISH STEW | NIGERIAN FOOD RECIPES
From wivestownhallconnection.com
15 HEALTHY AND DELICIOUS SIDE DISHES FOR FISH - THE SPRUCE EATS
From thespruceeats.com
DIY RECIPES: HOW TO MAKE FRIED FISH STEW | PULSE GHANA
From pulse.com.gh
CRISPY PAN FRIED FISH | RECIPETIN EATS
From recipetineats.com
FISH STEW: FRIED ASSORTED FISH STEW - YUMMIELICIOUZ
From yummieliciouz.com
SPICY FISH STEW RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
HOW TO MAKE THE TASTIEST GHANAIAN FRIED FISH STEW
From youtube.com
HOW TO COOK FRIED FISH STEW - ALL NIGERIAN FOOD RECIPES
From nigerianrecipes.net
FISH STEW – PASS D JOLLOF
From passdjollof.com
THIS IS THE CRISPIEST FRIED FISH YOU'LL EVER EAT - FOOD & WINE
From foodandwine.com
FRIED FISH PALM OIL STEW - | RECIPE | AFRICAN FOOD, FRIED FISH ...
From pinterest.com
FRIED FLAT FISH WITH A BEAN STEW RECIPE - BBC FOOD
From bbc.co.uk
15 OF THE BEST REAL SIMPLE CREAMY FISH STEW EVER – EASY RECIPES …
From eatwhatweeat.com
15 EXCEPTIONAL PLACES TO EAT CARIBBEAN FOOD IN NEW ORLEANS
From nola.eater.com
20 FISH STEW RECIPES THAT ARE WARM AND COMFORTING
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love