PROVENCAL FISH STEW
This is from my Eat Well Stay Well cookbook. "Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor" I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min
Provided by dicentra
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.
Nutrition Facts : Calories 250.2, Fat 6.4, SaturatedFat 0.9, Cholesterol 63.8, Sodium 685.2, Carbohydrate 12.6, Fiber 2.4, Sugar 7.3, Protein 35.1
PROVENCAL SHELLFISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
- Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams
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.
PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
PROVENCAL FISH STEW WITH ROUILLE
Categories Soup/Stew Fish Vegetable Sauté Stew Dinner Halibut Fennel Leek White Wine Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
- Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
- Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.
PROVENçAL FISH STEW
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
- Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
- Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
- Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 1115 milligrams, Sugar 3 grams, TransFat 0 grams
More about "provençal fish stew food"
PROVENçAL FISH STEW RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 55 minsCategory Shellfish
- Using a mortar and pestle, mash together lemon juice, garlic, saffron, and 1/4 teaspoon salt until smooth and combined.
- Stir together garlic, fennel seeds, red pepper, 2 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon black pepper in a large Dutch oven. Cook over medium, stirring occasionally, until garlic begins to sizzle, about 3 minutes. Stir in tomatoes, wine, and saffron, and bring to a simmer. Reduce heat to medium-low, and cook, stirring occasionally, until sauce is slightly reduced, 12 to 15 minutes. Stir in 1 teaspoon salt and 1/8 teaspoon black pepper. Transfer tomato mixture to a bowl. Wipe Dutch oven clean.
PROVENçAL FISH STEW RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 50 minsCategory Seafood
PROVENCAL DISHES AND FOOD SPECIALITIES: A PROVENCE ...
From yrofthemonkey.com
PROVENCAL FISH STEW RECIPE - THE MOM 100
From themom100.com
RECIPE: PROVENçAL FISH STEW
From lovelyfoodguy.wixsite.com
PROVENCAL FISH STEW - PLAIN.RECIPES
From plain.recipes
EASY BOUILLABAISSE (FRENCH FISH STEW) - POSH JOURNAL
From poshjournal.com
10 BEST PROVENCAL DISHES - BRIGNOLES
From provenceverte.co.uk
PROVENçAL FISH FILLETS RECIPE | EATINGWELL
From eatingwell.com
PROVENçAL FISH STEW RECIPE | MYRECIPES
From myrecipes.com
PROVENCAL FISH STEW RECIPE - COOKING INDEX
From cookingindex.com
PROVENCAL SEAFOOD STEW WITH SHRIMP AND MUSSELS
From healthy-delicious.com
PROVENCE-ALPES-CôTE D'AZUR REGION OF FRANCE - FOOD ...
From regions-of-france.com
PROVENCAL-STYLE ANTELOPE STEW | MARX FOODS BLOG
From marxfood.com
RECIPE: PROVENçAL FISH STEW WITH TOASTED BAGUETTE & AIOLI ...
From blueapron.com
CLASSIC FRENCH BOUILLABAISSE RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
PROVENCAL FISH STEW - KIRKLEY CROSSING
From kirkleycrossing.com
PROVENCAL FISH STEW INA GARTEN RECIPES
From tfrecipes.com
PROVENçAL FISH STEW RECIPE | RECIPE | SEAFOOD STEW, FISH ...
From pinterest.com
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE ) RECIPE
From seriouseats.com
PROVENçAL FISH STEW | RECIPE | FISH STEW, STEW, FOOD
From pinterest.co.uk
PROVENCE GOURMET: HOW TO MAKE BOURRIDE - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENçAL FISH STEW | RECIPE | FISH STEW, STEW, ROASTED ...
From pinterest.ca
PROVENCAL SEAFOOD STEW WITH FENNEL RECIPE | GOOD FOOD
From goodfood.com.au
INA GARTEN'S PROVENçAL FISH STEW - INSIDE CHIC
From insidechic.chicos.com
BOUILLABAISSE RECIPE (PROVENçAL FISH STEW) - OLIVEMAGAZINE
From olivemagazine.com
9 CLASSIC DISHES FROM PROVENCE TO TRY THIS SUMMER - FRENCHLY
From frenchly.us
PROVENCAL FISH STEW - MARIA RICKERT HONG
From mariarickerthong.com
PROVENCE FOOD AND WINE - SPECIALITES OF PROVENCE - FRANCE
From gitelink.com
PROVENçAL FISH STEW RECIPE | RECIPE | FISH STEW RECIPES ...
From pinterest.ca
PROVENçAL FISH STEW - NZ HERALD
From nzherald.co.nz
THE CONSTABLES' LARDER: PROVENCAL FISH STEW
From constableslarder.blogspot.com
PROVENçAL SEAFOOD STEW | WILLIAMS SONOMA
From williams-sonoma.com
A VARIATION ON PROVENçAL SEAFOOD STEW - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENçAL FISH STEW - LE COIN DE MEL
From lecoindemel.com
PROVENCAL SEAFOOD STEW - THE BIG CARROT COMMUNITY MARKET
From thebigcarrot.ca
PROVENCAL FISH STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TOP 10 FOODS TO TRY IN PROVENCE-CôTE D’AZUR | BBC GOOD FOOD
From bbcgoodfood.com
PROVENçAL FISH STEW
From littleluxurylist.com
BOUILLABAISE (PROVENçAL FISH STEW) - MISSION FOOD ADVENTURE
From mission-food.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