SEAFOOD BROTH
The Seafood Broth recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Cook the potatoes in a pan of boiling salted water for about 10 minutes, until not quite tender. Drain and set aside.
- Heat the oil and butter in a large pan and cook the onions over a low heat until soft but not browned. Add the garlic and cook for 1-2 minutes until softened.
- Reduce the heat and add the bay leaf, wine, fish stock, salmon, prawns, broccoli and potatoes. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the salmon and prawns are cooked through. Remove the bay leaf.
- Remove from the heat and allow to cool slightly. Stir in the yoghurt and reheat gently, but do not allow to become too hot or the yoghurt will curdle. Season to taste with salt and pepper.
- Serve immediately garnished with chopped parsley and parsley sprigs.
SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or 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. You can make up the difference with water or wine if you need to.
OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
SEAFOOD BROTH
Seafood Broth recipe from Pati's Mexican Table Season 5, Episode 3 "Celestún: Coastal Cooking"
Provided by Pati Jinich
Categories Soup
Time 1h35m
Number Of Ingredients 13
Steps:
- Place all of the ingredients in a large, heavy soup pot. Fill with enough cold water to cover by at least 2 inches.
- Bring to a boil over medium-high heat and skim away any foam. Reduce the heat to medium-low, cover partially, and simmer for 45 minutes to an hour.
- Remove from heat and strain through a fine-mesh strainer or cheesecloth-lined colander.
SEAFOOD STOCK
Provided by Ina Garten
Time 1h30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
- Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
SEAFOOD IN FENNEL BROTH
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 17
Steps:
- Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
- In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
- Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.
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SEAFOOD BROTH – DARK AND DELICIOUS… - LOST IN A POT
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- Heat a sauce pan and add your unsalted butter. When the butter is bubbling, add your chopped shallot, finely chopped celery stalk, smashed garlic cloves and prawn peelings and heads (if using). Sauté for about three minutes or until the aromatics soften. Stir often to avoid burning.
- Now, add the tomato paste and stir continuously for about two minutes. You should have an incredible aroma at this point. Once the tomatoes paste is stirred in well, deglaze with your white wine. Continue to cook for a couple of minutes, making sure to loosen all the fond on the bottom of the pan.
- Slowly pour in your three cups of Simple seafood stock (see note 2), stirring until well combined. Then, add your fresh herbs and bring to a low boil. Once boiling, reduce heat to a strong simmer and cook for an hour. During this time the broth will develop an incredible aroma and deepen in color.
- Once your broth has cooked for an hour, strain it through a fine sieve into a measuring cup, squeezing all the juice you can from the solids. This should leave you with about two cups of fantastic seafood broth. If you have less than two cups, top it off with hot water to make two cups. Conversely, if you have more than two cups reduce the broth down to two cups. If using that day, keep warm until needed. If not, chill in an ice bath and place in your refrigerator for up to 4 days or freeze it for up to a year.
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