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
OLD STONE FISH STEW
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 17
Steps:
- Cut the fish into one-and-one-half-inch cubes. Set them aside.
- Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic. Cook, stirring, for five minutes. Add the wine, bay leaf and thyme. Cook for one minute. Stir in the tomatoes, pepper flakes, salt and pepper. Simmer for 10 minutes.
- Add the fish and mussels, stir and cook over high heat for about three minutes. Add the shrimp and parsley and cook for three more minutes. Remove the bay leaf and serve immediately.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 10 grams, TransFat 0 grams
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
SEXY FISH STEW
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 29.6 g, Cholesterol 79.4 mg, Fat 13.9 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 735.9 mg, Sugar 4 g
RUSSELL'S FISH STEW
Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.
Provided by Dlish
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
- Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 12.8 g, Cholesterol 71.3 mg, Fat 10.4 g, Fiber 2.3 g, Protein 18.3 g, SaturatedFat 1.5 g, Sodium 1158.9 mg, Sugar 5.1 g
TUSCAN FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
FISH STEW
Make and share this Fish Stew recipe from Food.com.
Provided by Mike McCarthy
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to boil in a large pot and add fish, potatoes, bay leaves, and bouillon.
- Reduce heat and simmer 45 minutes.
- In a separate pan, melt butter, stir in flour, and cook 3 minutes and add to stock.
- Saute onion and mushrooms and add to stock.
- Add everything else (except milk) and simmer 30 minutes more.
- Add milk and cook 10 minutes.
- Serve with biscuits or oyster crackers.
Nutrition Facts : Calories 1364, Fat 53.5, SaturatedFat 31.7, Cholesterol 380.2, Sodium 1048.2, Carbohydrate 99.5, Fiber 10.9, Sugar 10.2, Protein 118.7
GRANDMA'S STONE SOUP STEW
A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
- Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
- Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
- Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.
OLD WORLD BEEF STEW
Hearty and delicious, a perfect comfort food for a rainy day or cold night. This recipe will fill your home with the aroma of great cooking. Great served with a favorite, rustic artisan bread. NOTE: Prepare as a crock-pot meal. Cook everything up that needs to be cooked, add the raw ingredients and liquid. Slow cook for 8-10 hours for an old world dinner after a long day's work. NOTE 2: With produce that absorb a lot of water such as celery onions and lettuce it is unfortunate to know that these vegetables pull lots of contaminants and pesticides from the soil and water that is given to them. For best quality (health wise) and taste please use organically grown produce.
Provided by Leahferne
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- * In a large pot fry the bacon till it becomes crispy and remove bacon from the pot to cool. Once bacon is cool crumble or chop into small pieces to use later.
- * Place the stew meat in the bacon grease to sear in the juices. The quicker your meat is browned on all sides the more tender your meat will become. Don't worry if the meat is still raw in the center -- it should be.
- * While the meat is searing, saute the onion and celery in a frying pan with 1 tbsp of butter and 1 tbsp of olive oil. Once the onion has become clear and/or browned on the edges add the garlic. Continue to saute stirring frequently until all the ingredients have caramelized. By doing this you release the sweetness from the ingredients adding a scrumptious flavor to your stew.
- * After the meat has been seared, cool it down by adding the entire contents of the boxed beef broth. Add your parsnips, potatoes, carrots and caramelized onions, celery and garlic.
- * Add enough water to just cover all the ingredients. Cover and simmer for 1 hour.
- * As the stew is simmering, saute the mushrooms in 1 tbsp of butter and 1 tbsp of olive oil. The key for perfect sauted mushrooms is room to cook. Once your mushrooms are sauted add them to the stew along with the bacon. Continue to simmer.
- * Once you have all the ingredients in the pot add the dry packets. Stir till well blended and no dry clumps are visible. Add salt and pepper to taste and continue to simmer to complete the hour.
- * Cool for 15 minutes, ladle into bowls or large plates. Garnish top with parsley and serve with your favorite bread and red wine.
Nutrition Facts : Calories 325.8, Fat 14, SaturatedFat 5.4, Cholesterol 85.7, Sodium 710.7, Carbohydrate 21, Fiber 4.2, Sugar 4.1, Protein 30.1
MID-ATLANTIC SEAFOOD STEW
You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms are sliced into thick rounds to play the part of scallops. They are then seared in butter till golden brown and braised with fish and shrimp.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
- When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
- Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
- Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
- Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.
NO STIR FISH STEW
Layered stew using vegetables and boneless fish -- vary the fish according to your taste.
Provided by CHHINSON
Categories Stew
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Pour in enough water so that all is covered.
- Cover and simmer, without stirring, over medium heat, until potatoes are tender -- 1 hour.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 28.2 g, Cholesterol 41.4 mg, Fat 12.1 g, Fiber 4.7 g, Protein 15.1 g, SaturatedFat 3.7 g, Sodium 481.7 mg, Sugar 3.8 g
FISH STEW SOUTHERN STYLE
Make and share this Fish Stew Southern Style recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
- Simmer uncovered 30 minutes stirring occasionally.
- Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
- Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.
PORTUGUESE FISH STEW
Need to feed a crew on a chilly day? This is the recipe for you -- hearty, warming and, best of all, simple for the cook.
Provided by Sackville
Categories Stew
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Trim and clean the fish and salt slightly.
- Set aside.
- Pour the olive oil into a large flameproof casserole.
- Heat, then add the onions and brown.
- Add the garlic, parsley, chillies and bay leaves, then add the tomatoes and vinegar.
- Stew for a while, stirring occasionally.
- Do not allow the ingredients to burn and stick.
- Pour over a little water and add the peppercorns, piri piri sauce, salt and nutmeg to taste.
- Bring to the boil.
- Meanwhile, rinse the fish to remove the excess salt.
- Cut into slices.
- Add the fish to the stew in layers, with the tougher fish at the bottom.
- Layer the strips of green pepper between each layer of fish.
- Spread the butter over the bread.
- Place the bread over the top of the dish.
- Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover.
- When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve.
- Place a slice of bread on each plate and ladle over the rest of the stew.
Nutrition Facts : Calories 274.6, Fat 17.4, SaturatedFat 3.4, Cholesterol 4.5, Sodium 195.8, Carbohydrate 27.6, Fiber 4.1, Sugar 9, Protein 4.5
More about "old stone fish stew food"
AFRICAN FISH STEW RECIPE - A RECIPE FOR EAST AFRICAN …
From honest-food.net
SOUTHERN FISH STEW - HUNTER ANGLER GARDENER COOK
From honest-food.net
EASY FISH STEW - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
FISH STEW - THE KITCHEN MAGPIE
From thekitchenmagpie.com
ISLAND SEAFOOD STEW WITH SHRIMP AND WHITEFISH - COOKING ON THE …
From highlandsranchfoodie.com
FISH STEW | GARDEN PAWS WIKI | FANDOM
From gardenpaws.fandom.com
FISH STEW - HARVEST FESTIVAL
From harvestfestivalwiki.com
RECIPE: SALT FISH STEW - THE ATLANTIC
From theatlantic.com
FISH STEW | FRENCH RECIPES | GOODTO
From goodto.com
MEDITERRANEAN FISH STEW (30 MINUTE RECIPE)
From mediterraneanliving.com
MAKING MEALS: OLD FASHIONED FISH STEW - WISN CHANNEL 12
From wisn.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
EASTERN CAROLINA FISH STEW | RECIPE | EDIBLE ASHEVILLE
From edibleasheville.com
THUMBS UP "ALL THE WAY TO HEAVEN" FISH STEW | FOODLETS
From foodlets.com
FISH STEW: HOW TO COOK FISH STEW | WIVES CONNECTION RECIPES
From wivestownhallconnection.com
FISH STEW - HARRY POTTER WIKI
From harrypotter.fandom.com
OLD STONE FISH STEW - DINING AND COOKING
From diningandcooking.com
EASY STEWED FISH (MEDITERRANEAN-STYLE STEW) - WHERE IS MY SPOON
From whereismyspoon.co
FISH STEW - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
10 BEST IRISH SEAFOOD STEW RECIPES | YUMMLY
From yummly.com
ITALIAN FISH STEW | ITALIAN RECIPES | GOODTO
From goodto.com
23 SENSATIONAL SEAFOOD SOUPS AND STEWS - THE SPRUCE EATS
From thespruceeats.com
LIECHTENSTEINER FISH STEW | TRADITIONAL STEW FROM
From tasteatlas.com
CHEF MIKE LATA'S LOWCOUNTRY FISH STEW | SOUTHERN LIVING
From southernliving.com
FISH STEW RECIPE BY WORLD.FOOD | IFOOD.TV
STEW THE FISH - HYPIXEL SKYBLOCK WIKI
From hypixel-skyblock.fandom.com
ONE FISH, STEW FISH | THE ART OF EATING MAGAZINE
From artofeating.com
FISH STEW - WIKIPEDIA
From en.wikipedia.org
OLD TIME BROWN STEW FISH - NESTLé RECIPES
From nestlerecipescaribbean.com
CREAMY FISH STEW - READER'S DIGEST CANADA
From readersdigest.ca
TILAPIA FISH STEW RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CATAPLANA (PORTUGUESE FISH STEW) | FOOD & WINE
From foodandwine.com
20 FISH STEW RECIPES THAT ARE WARM AND COMFORTING | ALLRECIPES
From allrecipes.com
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