Mediterranean Fish Stew With Garlic Toasts Food

MEDITERRANEAN FISH STEW WITH GARLIC TOASTS

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.

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.

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.
• 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.

SEAFOOD STEW, MEDITERRANEAN-STYLE

Steps:

• Trim the bones from the cod or halibut steaks and cut the flesh into one-and-a-half-inch pieces. Peel the shrimps and reserve the shells. Cut the scallops in half if they are large. Sprinkle the saffron threads into one-half cup water and set aside. Add the shells and bones to the fish stock and simmer over low heat.
• Meanwhile, heat the butter with the oil in a heavy casserole. Fry the onion, garlic, leeks, carrot and chopped celery stalk until soft and golden.
• Toast the slices of bread in the oven and arrange in a basket on a napkin.
• Strain the fish stock, correct seasoning and add it to the vegetables with the saffron water. Bring to a boil, lower the heat and simmer, uncovered for 10 minutes. Add the fish and scallops and cook for three to four minutes. Then add the shrimp. Cook for two minutes. Remove from the heat and serve the stew in heated bowls, passing the bread and the aioli separately.

MEDITERRANEAN FISH STEW

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.