Mediterranean Fish Chowder Food

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MEDITERRANEAN-STYLE SEAFOOD CHOWDER



Mediterranean-Style Seafood Chowder image

Provided by My Food and Family

Categories     Shellfish

Time 25m

Yield 10 servings

Number Of Ingredients 11

2 cups small pasta shells, uncooked
2 Tbsp. olive oil
1 each green and red pepper, cut into thin strips
2 stalks celery, sliced
1 onion, chopped
1 lb. uncooked deveined peeled medium shrimp
1 lb. bay scallops
1 cup clam juice
1 can (6.5 oz.) minced clams, undrained
1 jar (24 oz.) CLASSICO Vodka Sauce Pasta Sauce
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Add shrimp and scallops; cook 2 to 3 min. or just until shrimp turn pink and scallops are opaque, stirring occasionally. Add remaining ingredients; stir. Simmer on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to chowder; stir.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

MEDITERRANEAN SEAFOOD STEW



Mediterranean Seafood Stew image

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

1 medium onion, finely chopped
1 tablespoon olive oil
1-1/2 teaspoons minced garlic, divided
1/2 pound plum tomatoes, seeded and diced
1 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 cup clam juice
1/3 cup white wine or additional clam juice
1 tablespoon tomato paste
1/2 teaspoon salt
1 pound orange roughy or red snapper fillets, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise

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

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Yield 6

Number Of Ingredients 16

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

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

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

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

SICILIAN-STYLE FISH STEW RECIPE



Sicilian-Style Fish Stew Recipe image

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

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
3/4 cup dry white wine
1 28-oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
1/4 cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
1/2 cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

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

CHUNKY MEDITERRANEAN FISH SOUP



Chunky Mediterranean fish soup image

Hoki has a firm white flesh which works well in this warming soup

Provided by CJ Jackson

Categories     Lunch, Main course, Soup, Supper

Time 15m

Number Of Ingredients 8

500g tub Napoletana (tomato and basil) pasta sauce
450ml fish stock
2 courgettes , finely sliced
1bulb fennel , finely sliced
450g hoki fillet , defrosted
handful basil leaves, torn
1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
5 tbsp half-fat crème fraîche , to serve

Steps:

  • Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
  • Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
  • Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium

FISH CHOWDER



Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE



Mediterranean Fish Chowder With Potatoes and Kale image

This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt to taste
2 to 4 garlic cloves, minced
4 anchovy fillets, soaked in water for 4 minutes, drained and chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can chopped tomatoes, with liquid
1 tablespoon tomato paste
1 quart water
1 pound fingerling or Yukon gold potatoes, scrubbed and sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chili if desired, tied together with a string
Generous pinch of saffron (optional)
Freshly ground pepper
1 bunch (10 to 12 ounces) black kale, stemmed and washed thoroughly in 2 changes of water
1 1/2 pounds firm, white-fleshed fish, like halibut, tilapia, Pacific cod or black cod, cut in 2- or 3-inch pieces

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
  • Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. 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, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  • Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams

FISH CHOWDER SOUP



Fish Chowder Soup image

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Provided by Nagi

Categories     Soup

Time 35m

Number Of Ingredients 16

40g / 3 tbsp butter (, unsalted )
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
1/2 cup (125ml) dry white wine ((can skip))
1/4 cup (35g) flour ( (plain / all purpose))
3 cups (750 ml) milk (, any fat %)
2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato))
1 cup corn (, frozen or canned (drained))
0.5 tsp salt (, plus more to taste)
Finely ground black pepper
600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
1 cup peas (, frozen)
1/4 cup green onions (, halved and finely sliced (garnish))
Crusty bread for dunking

Steps:

  • Melt butter in a large pot over medium heat.
  • Add garlic and onion, cook for 5 minutes until translucent but not golden.
  • Add carrots and stir through.
  • Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
  • Add flour and stir for 30 seconds - it will become sludgy!
  • Slow pour in broth while stirring to dissolve paste, then stir in milk.
  • Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
  • Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
  • Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
  • Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
  • Serve, garnished with green onions and crusty bread on the side for dunking!

Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

AEGEAN KAKAVIA (BEAUTIFUL FISH STEW)



Aegean kakavia (Beautiful fish stew) image

This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea

Provided by Jamie Oliver

Categories     Healthy meals     Jamie Does...     Greek     Stew     Bread     Potato

Time 1h

Yield 4

Number Of Ingredients 14

olive oil
2 onions, peeled and roughly chopped
4 sticks celery, trimmed and roughly chopped
5 cloves garlic, peeled and roughly chopped
3 beef tomatoes, roughly chopped
500 g potatoes, peeled and cut into 3-4cm chunks
3 bay leaves
1 litre organic vegetable stock
700 g fresh fish fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned
1 lemon, juice of
½ a bunch fresh flat-leaf parsley, (15g) roughly chopped
½ a bunch fresh dill, (15g) roughly chopped
Greek extra virgin olive oil
1 loaf rustic bread, to serve

Steps:

  • Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.
  • Add the tomatoes, potatoes and bay leaves and pour in the stock. Season lovingly with sea salt and black pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

Nutrition Facts : Calories 589 calories, Fat 10.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 43.7 g protein, Carbohydrate 84.3 g carbohydrate, Sugar 12.8 g sugar, Sodium 2 g salt, Fiber 6.5 g fibre

MEDITERRANEAN SEAFOOD CHOWDER



Mediterranean Seafood Chowder image

My family is not overly fond of seafood, but they really enjoy this rich-tasting soup that combines shrimp and cod. Serve a green salad alongside and you have a satisfying meal. -Erin Nicole Morris, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 cups chopped sweet yellow or red peppers
1 large onion, quartered and thinly sliced
2 tablespoons olive oil
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
2-1/4 cups water
1 can (14-1/2 ounces) chicken broth
1 cup uncooked long grain rice
1/2 cup white wine or additional chicken broth
1/2 to 1 teaspoon dried thyme
1/2 to 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces cod fillets, cut into pieces

Steps:

  • In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, broth, rice, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

MEDITERRANEAN FISH CHOWDER



Mediterranean Fish Chowder image

Make and share this Mediterranean Fish Chowder recipe from Food.com.

Provided by threeovens

Categories     Chowders

Time 55m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

1 quart water
1/4 cup onion, minced
3/4 teaspoon fennel seed, crushed
1/2 teaspoon garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/16 teaspoon fresh ground pepper
1 bay leaf
1 cup potato, peeled and diced
1/2 cup carrot, sliced thin
1/2 cup zucchini, sliced
1 lb cod fish fillets or 1 lb halibut fillet, cut into 1 inch cubes
1/2 cup dry white wine

Steps:

  • Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
  • Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
  • Remove bay leaf and serve with Italian or sourdough bread.

Nutrition Facts : Calories 114.2, Fat 1, SaturatedFat 0.2, Cholesterol 36.3, Sodium 268.5, Carbohydrate 7.1, Fiber 1.1, Sugar 1.3, Protein 15.1

MEDITERRANEAN SEAFOOD CHOWDER



Mediterranean Seafood Chowder image

Make and share this Mediterranean Seafood Chowder recipe from Food.com.

Provided by Boomette

Categories     Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups yellow sweet peppers or 1 1/2 cups red peppers, chopped
1 large onion, quartered and thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
2 1/4 cups water
1 (14 1/2 ounce) can chicken broth
1 cup uncooked long grain rice
1/2 cup white wine or 1/2 cup additional chicken broth
1/2-1 teaspoon dried thyme
1/2-1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces cod fish fillets, cut into pieces

Steps:

  • In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
  • Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

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  • Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
  • In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
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PROVENCAL FISH CHOWDER RECIPE - LOS ANGELES TIMES
1. In a large saucepan or pasta pot, combine the onion, carrot, celery, leek, garlic, parsley, thyme, bay leaf, peppercorns and water. Bring to a boil, then reduce the heat, cover …
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Total Time 2 hrs 20 mins
  • In a large saucepan or pasta pot, combine the onion, carrot, celery, leek, garlic, parsley, thyme, bay leaf, peppercorns and water. Bring to a boil, then reduce the heat, cover and simmer gently for 30 minutes. Season with salt, to taste. Strain the broth into a bowl, discarding the solids. This makes a generous quart. Set aside.
  • In a large, heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring often, until the onion begins to soften, 3 to 5 minutes. Add a generous pinch of salt and continue cooking until the onion is tender, about 5 minutes.
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  • Arrange fish fillets in skillet and spoon most of the sauce over fish. Bake uncovered for 15-20 minutes, until fish flakes easily with fork.


FISH AND FENNEL CHOWDER SOUP - PERFECTLY PROVENCE
Add the leeks and fennel to the butter and stir to coat. Cover and cook for about 20 minutes until the vegetables are soft, stirring occasionally. Peel and cut potatoes into 3/4-inch …
From perfectlyprovence.co
Cuisine North American
Category Soup
Servings 4
Total Time 1 hr 5 mins
  • Cut the cleaned leeks in half lengthwise then in 1/4-inch half rounds. Trim the fennel bulbs, cut them in half through the root end and slice thinly (I used a mandoline at the 1/8-inch setting). Add the leeks and fennel to the butter and stir to coat. Cover and cook for about 20 minutes until the vegetables are soft, stirring occasionally.
  • Peel and cut potatoes into 3/4-inch pieces. Add to the pot along with the fish stock and bring to a boil. Season well with salt. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  • Add the light cream to the pot and bring to a simmer. Cut fish into 1-inch pieces and add to the pot. Return to a simmer, then reduce heat and simmer gently for 5-7 minutes until white fish is cooked through.


MEDITERRANEAN FISH CHOWDER - PARENTS
Stir into soup in pot. Bring to boiling, stirring constantly. Add fish, lemon juice and olives. Cook gently, uncovered, for 5 to 10 minutes or until fish is cooked through. Garnish …
From parents.com
Total Time 40 mins
  • Saute the onion in the oil in a large pot over medium-low heat until softened, about 3 minutes. Add the chicken broth, tomatoes, clam juice, basil, salt, fennel seeds, black pepper, red-pepper flakes and the 1 cup water. Bring to boiling. Lower the heat; cover and simmer for about 15 minutes.
  • Meanwhile, melt butter in small skillet. Stir in flour until smooth. Cook over low heat, stirring often, until flour is browned, for about 5 minutes. Cool slightly.
  • Stir about 1 cup of the soup into flour mixture until smooth. Stir into soup in pot. Bring to boiling, stirring constantly. Add fish, lemon juice and olives. Cook gently, uncovered, for 5 to 10 minutes or until fish is cooked through. Garnish with parsley if you wish. Makes 4 servings.


FISH CHOWDER WITH A SPLASH OF WOW! - GUIDING STARS
Heat oil over medium heat in a large, heavy soup pot. Add the onion, celery and carrot. Cook, stirring, until the onion softens (5-8 minutes). …
From guidingstars.com
Estimated Reading Time 1 min


MEDITERRANEAN-STYLE FISH STEW | FRENCH RECIPES | GOODTOKNOW
Wash and pat dry the fish and cut the fillets into 2.5cm (1in) thick pieces and then add to the saucepan. Bring to the boil, add the mussels, cover and simmer for 5 mins. Carefully stir in the chopped tomatoes and prawns and add the cooked onion and garlic. Season to taste. Bring back to the boil, cover, reduce to a gentle simmer and cook for a ...
From goodto.com
3.1/5 (129)
Category Main Course
Cuisine French
Calories 301 per serving


SALMON CHOWDER WITH COCONUT MILK - DELECTABILIA
Bring back to a simmer, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove salmon skin if necessary and dice the salmon into roughly 15cm x 15cm pieces. Dice the mussels into quarters. If using crab sticks, dice into thirds. Add the egg yolks into the coconut cream and whisk until combined.
From delectabilia.com
Estimated Reading Time 4 mins


JAMIE'S MEDITERRANEAN-STYLE FISH STEW RECIPE - TESCO REAL FOOD
Put the couscous in a large heatproof bowl, just cover with boiling water, then add 1 tsp olive oil, a good grating of lemon zest and a pinch of sea salt and black pepper. Cover with a plate and leave to fluff up while you make the stew. Place the salmon fillets, skin side down, in a dry non-stick frying pan on a medium heat and cook for 2 mins ...
From realfood.tesco.com
5/5 (10)
Total Time 25 mins
Category Dinner
Calories 592 per serving


MEDITERRANEAN FISH CHOWDER WITH POTATOES & KALE - GUIDING ...
Heat oil over medium heat in a large, heavy soup pot. Add the onion, celery and carrot. Cook, stirring, until the onion softens (5-8 minutes). Stir …
From guidingstars.com
Servings 6
Estimated Reading Time 1 min


MEDITERRANEAN FOOD LIST
FISH & SEAFOOD WHOLE GRAINS, RICE & PASTA Whole Wheat Bulgur Wheat Quinoa Rice Orzo Pasta Barley GRASS FED CHEESE & FERMENTED DAIRY Feta Cheese Mozzarella Parmesan Ricotta Yogurt HERBS & SPICES MEDITERRANEAN DIET FOOD LIST Parsley Oregano Basil Dill Thyme Sage Rosemary Mint Bay Leaves Salt Pepper Cumin Ginger …
From mediterraneanliving.com
File Size 58KB
Page Count 1


MEDITERRANEAN FISH STEW | RECIPES | GOODTOKNOW
Method. Place the tomatoes, 450ml (3/4pt) of the stock, onion, celery, garlic and oregano in a heavy-based pan. Cover and simmer for 20 mins. Cut the cod into chunky pieces then add to the pan and season to taste. Cover and simmer for 3-4 mins until tender. Meanwhile, place the mussels and remaining stock in a separate pan.
From goodto.com
3/5 (185)
Cooking 25 min
Servings 4
Calories 256 per serving


RECIPES FOR MEDITERRANEAN FISH
Mediterranean Fish Chowder 1 quart water 1/4 cup onion , minced 3/4 teaspoon fennel seed , crushed 1/2 teaspoon garlic clove , minced 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/16[...] Source: food.com
From cooktime24.com


MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE RECIPE ...
Sep 25, 2017 - This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf The method is straightforward First make a mirepoix of onion, celery and carrot
From pinterest.com


CREAMY COD CHOWDER RECIPE: INVITE FRIENDS ... - 30SECONDS FOOD
A creamy bowl of fish chowder is too good not to share with friends. This easy cod stew recipe is ready in about 30 minutes. Cuisine: Mediterranean Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4 to 6 Ingredients 2 …
From 30seconds.com


THE BEST CHOWDER IN MEDITERRANEAN - TRIPADVISOR
Best Chowder in Mediterranean, Europe: Find 111,422 Tripadvisor traveller reviews of the best Chowder and search by price, location, and more.
From tripadvisor.ca


SICILIAN MARKETS #1: AND A FISH CHOWDER - THE RED BISTRO
Servings of food & lifestyle from the Mediterranean. Home; Recipe Index; About Bistro. The Chef; Contact; Sicilian markets #1: and a fish chowder. January 23, 2013 by lizayling 9 Comments. A fish market in downtown Catania. We got there late, as visitors to cities do. Even so, there was still plenty going on. An earthy place where food takes pride of place. Home …
From theredbistro.com


MEDITERRANEAN FISH CHOWDER RECIPE - FOOD.COM | RECIPE ...
Jun 25, 2015 - A delicious, healthy fish chowder prepared without dairy. Jun 25, 2015 - A delicious, healthy fish chowder prepared without dairy. Jun 25, 2015 - A delicious, healthy fish chowder prepared without dairy. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


MEDITERRANEANSEAFOODCHOWDER RECIPES
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 ...
From tfrecipes.com


MEDITERRANEAN FISH CHOWDER - COOKEATSHARE
Mediterranean Fish Soup Recipe - Allrecipes.com. Orange juice, white wine, bay leaves, and fennel give this shrimp and cod soup its distinctive flavor. Mediterranean Fish Soup Recipe : Emeril Lagasse : Food Network. Food Network invites you to try this Mediterranean Fish Soup recipe from Emeril Lagasse. Fish Chowder Recipe | Group Recipes. Our ...
From cookeatshare.com


MEDITERRANEANFISHCHOWDER
MEDITERRANEAN SEAFOOD CHOWDER. Make and share this Mediterranean Seafood Chowder recipe from Food.com. Recipe From food.com. Provided by Boomette. Time 40m. Yield 10 serving(s) Steps: In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and …
From tfrecipes.com


MEDITERRANEAN FISH STEW - CHEF MICHAEL SMITH
Mediterranean Fish Stew By Chef Michael Smith • 11 years ago 05 Oct 2010 A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also …
From chefmichaelsmith.com


HEALTHY CHOWDER RECIPES | EATINGWELL
Find healthy, delicious chowder recipes including clam, fish and seafood and corn chowder. Healthier recipes, from the food and nutrition experts at EatingWell.
From eatingwell.com


370 FOOD IDEAS IN 2022 | FOOD, RECIPES, COOKING RECIPES
Feb 6, 2022 - Explore Shannon's Closet's board "Food" on Pinterest. See more ideas about food, recipes, cooking recipes.
From pinterest.ca


10 BEST FISH CHOWDER DAIRY FREE RECIPES | YUMMLY
Mediterranean Fish Chowder Food.com. flounder fillets, carrots, zucchini, garlic cloves, onion, dry white wine and 7 more. Fabulous French Fish Chowder Good Housekeeping. dried thyme leaves, croutons, water, fish broth, finely chopped onion and 14 more. Greek Fish Chowder (Kakkavi) Food.com. clam, garlic cloves, whitefish, crab, olive oil, shrimp, bay leaf …
From yummly.com


THE BEST CHOWDER IN MEDITERRANEAN - TRIPADVISOR
Best Chowder in Mediterranean, Europe: Find 111,063 Tripadvisor traveller reviews of the best Chowder and search by price, location, and more.
From tripadvisor.ca


MEDITERRANEAN SEAFOOD CHOWDER RECIPE
Mediterranean seafood chowder recipe. Learn how to cook great Mediterranean seafood chowder . Crecipe.com deliver fine selection of quality Mediterranean seafood chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Mediterranean seafood chowder recipe and prepare delicious and healthy treat for your family or friends ...
From crecipe.com


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