SEAFOOD STOCK
The vegetables in here are what I use, and are open to substitution: The only ones you really need are the onions (or leeks), and celery. I also think fennel adds a lot here. If you can't find it, add fennel seeds, or even a shot of ouzo or other anise-flavored liqueur. Use any seafood you have available.
Provided by Hank Shaw
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large stockpot and sauté the vegetables over high heat for 5 minutes, stirring often, until the onions are translucent. If you are using fresh mushrooms, add them, too. Add the tomato paste, stir well and cook over medium heat for another 2 or 3 minutes, until it darkens.
- Add the shells and bodies and bones and smash them all with a potato masher. If you are using dried mushrooms, add them here. Mix well to coat with the tomato paste and to disperse everything. Cook for another 2 to 3 minutes, stirring a couple times.
- Add the white wine, bay leaves, peppercorns and parsley and bring to a boil. Let this cook for a minute or two, then pour in enough cold water to cover everything by about an inch; normally this is about 10 cups. Let this simmer very gently for between 30 and 45 minutes. Add salt to taste.
- Turn off the heat. Set up another large pot or bowl and put a fine-meshed strainer over it. Line the strainer with a plain paper towel or cheesecloth and ladle the stock through this set-up into the large pot or bowls. Do not try to get the last dregs of stock, as this will be full of debris. Discard the shells, etc.
- Let the stock cool for 15 to 30 minutes, then use or pour into quart jars. The stock will keep for a week in the fridge. It will freeze well for 6 months, but after that it deteriorates rapidly.
Nutrition Facts : Calories 192 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 97 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SEAFOOD SOUP
Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.
Provided by Lauren Grant
Categories Main Dish
Time 40m
Number Of Ingredients 21
Steps:
- Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
- Heat butter in a large pot or Dutch oven over medium heat.
- Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
- Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
- Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
- Season white fish with salt and pepper.
- Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
- Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
- Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 374 kcal, Sugar 2 g, Sodium 1602 mg, Fat 8 g, SaturatedFat 3.5 g, Carbohydrate 15 g, Fiber 2 g, Protein 51.5 g, Cholesterol 165 mg
SEAFOOD STEW FOR TWO
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Provided by Alison Roman
Categories Soup/Stew Tomato Kid-Friendly Snapper Clam Mussel Shrimp Squid Celery Fennel Bon Appétit Anniversary Dinner Small Plates
Yield 2 Servings
Number Of Ingredients 20
Steps:
- Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 tablespoons oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10-12 minutes.
- Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
- Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60-70 minutes.
- Remove from heat and puree mixture with an immersion blender until smooth (or let cool slightly and puree in batches in a blender). Strain broth through a finemesh sieve into a large measuring glass or bowl (you should have about 3 1/2 cups).
- Wipe out pot and heat 2 tablespoons oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
- Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
- Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper. Slice squid bodies into 1/4"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they're submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
- Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
- Do ahead
- Broth can be made 1 day ahead; cover and chill.
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.
CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC
This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
Provided by MarraMamba
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
SEAFOOD IN SAFFRON BROTH
Steps:
- Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
- In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
- Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.
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- In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.
- Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.
- Add the shrimp and cod and cook until almost white throughout, about 3 minutes. Add the mussels, cover and cook until they open, about 3 minutes. Discard any unopened mussels and the orange zest. Season with salt. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.
LITTLENECKS IN FENNEL BROTH - A FAMILY FEAST®
From afamilyfeast.com
Reviews 4Estimated Reading Time 3 minsServings 2-4Total Time 15 mins
- Add fennel and white wine, bring to medium high and cook for another two minutes to reduce the wine a bit.
- Add cleaned little necks and cover (best if the cover is see through so you can watch the clams pop open) cook over high simmer to a low boil for five minutes. You will see the clams pop open one by one. Once they all pop open (no more than five minutes), with tongs, remove to serving dishes. Discard any clams that did not pop open. Spoon broth and cooked fennel over clams, being careful not to spoon any sediment from the bottom of the pan as some sand will settle there that didn’t get cleaned off.
SEAFOOD BROTH - DARK AND DELICIOUS... - LOST IN A POT
From lostinapot.com
Reviews 18Servings 2Cuisine SeafoodCategory Broth/Stock, Sauce
- 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.
SEAFOOD IN ASIAN BROTH RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 159 per serving
- Trim off root and pull coarse outer leaves from lemon grass and discard. Pound lemon grass to bruise slightly. Cut stalks in half lengthwise, then crosswise into about 3-inch pieces.
- In a 2- to 3-quart pan over high heat, combine lemon grass and clam juice and bring to boiling. Reduce heat, cover, and simmer 10 minutes.
- Pour clam broth through a fine strainer into a bowl. Return broth to pan and discard lemon grass.
SEAFOOD STEW - SAVOR THE BEST
From savorthebest.com
4.6/5 (7)Total Time 1 hr 50 minsCategory Main DishCalories 328 per serving
- In a large saucepan, heat the oil over medium heat. Add the onions, carrots, celery, fennel, and fennel fronds. Cook, stirring occasionally, until the vegetables start to brown, about 10 minutes. Stir in the parsley, garlic, lemon zest, bay leaf, thyme, and saffron along with the soaking liquid. Add the wine and simmer for 10 minutes.
- Stir in the tomatoes, tomato paste, chicken stock, red pepper flakes, black pepper, and salt and bring to a boil. Reduce heat and simmer for 1 hour, uncovered.
- Add the mussels and cook over medium heat until they are all open, about 3 minutes. Stir in the shrimp, crab legs, scallops, halibut and salmon. Cook another 3-5 minutes until the fish is cooked. (Discard any mussels that did not open.) Remove from heat and serve with hot garlic bread and a salad.
ROASTED TOMATO BROTH WITH SAFFRON, FENNEL AND 10G PROTEIN ...
From tridentseafoods.com
Servings 10Category Entrees, Pastas
- 2. Toss tomatoes with olive oil and salt and pepper. Roast cut sides down until very soft, 2 to 3 hours.
- 4. Heat ½ cup oil in saucepan and add onions, carrots and garlic. Cook until softened. Add wine and reduce. Add saffron, fish stock and tomatoes. Bring to a boil and simmer until flavorful and slightly reduced. Season and strain broth through food mill or chinois. Bring back to a boil; add mussels and escarole. Cook until mussels are opened and firm.
HEALTHY FENNEL STEW WITH SHRIMP - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 1Category Appetizer, Main Course, SoupCuisine American, ItalianTotal Time 30 mins
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sliced fennel and diced onion, and cook for 4 to 5 minutes until softened. Stir in the minced garlic and red pepper flakes, and cook for a few more minutes. Season generously with salt and pepper.
- Add the dry white wine and parsley, and cook, stirring frequently, for 2 to 3 minutes until the wine starts to cook off. Pour in the canned tomatoes with their juices and vegetable stock, and increase the heat to bring to a gentle boil. Season with salt and pepper.
- When the broth has reached a gentle boil, add the shrimp and cook for about 3 to 4 minutes until opaque and cooked through. You can cut the shrimp into bite-size pieces if desired before adding them to the pot. I used jumbo shrimp and cut them in half and some into thirds.
- Remove the stew from heat, and ladle into bowls. Garnish with freshly shaved parmesan and fennel fronds if you have them. Serve with crunchy bread or even over pasta. Enjoy!
30 MINUTE FENNEL AND TOMATO SEAFOOD CIOPPINO STEW - FEAST ...
From thefeastlocal.com
Cuisine CalifornianTotal Time 35 minsCategory Dinner, SoupsCalories 170 per serving
- Finely dice the onion, green bell peppers, fennel bulb, and garlic. You can also chop them in the food processor to save time.
- Heat olive oil in a large soup or stock pot over medium heat then transfer the vegetables in to sauté for 5 minutes. I like to add the fennel first since that vegetable is the sturdiest and takes the longest to cook. Followed by the onion, garlic, then lastly, bell peppers. After the vegetables have been cooking for 3 minutes, add in the fennel seeds and stir.
- Once the vegetables have begun to sweat and have softened, add in the liquids so they do not burn. Pour in the clam juice, vegetable/chicken broth, and canned diced tomatoes. Stir together.
- Cover the pot and let the soup simmer on medium low for 20-25 minutes to let all the flavors meld together. Season with salt and pepper as needed. Lastly add the Shrimp for the last 5-7 minutes of cook time. To help the shrimp cook faster, stir them into the soup as oppose to letting them hang on top.
SEAFOOD IN ASIAN BROTH RECIPE -SUNSET MAGAZINE
From sunset.com
Servings 4Calories 159 per servingEstimated Reading Time 3 mins
- Trim off root and pull coarse outer leaves from lemon grass and discard. Pound lemon grass to bruise slightly. Cut stalks in half lengthwise, then crosswise into about 3-inch pieces.
- In a 2- to 3-quart pan over high heat, combine lemon grass and clam juice and bring to boiling. Reduce heat, cover, and simmer 10 minutes.
- Pour clam broth through a fine strainer into a bowl. Return broth to pan and discard lemon grass.
SUMMER SEAFOOD STEW - FEASTING AT HOME
From feastingathome.com
5/5 (7)Total Time 35 minsCategory MainCalories 476 per serving
- In a large heavy bottom deep skillet or Dutch oven, brown the chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite-size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
- In same skillet, heat the olive oil on med-high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
- Add white wine and turn heat down to medium-high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
- Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC RECIPE ...
From recipezazz.com
Servings 5Calories 574 per serving
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
CIOPPINO WITH FENNEL AND SAFFRON - FOOD & WINE
From foodandwine.com
Category SeafoodTotal Time 1 hr
- In a large Dutch oven with a lid, heat the olive oil over medium. Add the onions and fennel and cook, stirring often, until softened, about 5 minutes. Add the white wine and stir, scraping up any browned bits. Add the clam broth and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Meanwhile, in a small heat-proof liquid measuring cup or bowl, add ½ cup boiling water and the saffron; stir set aside.
- Add the tomatoes, Calabrian chile paste, bay leaf, fennel seed, fennel pollen, and crushed red pepper to the onion mixture and season with salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 15 minutes.
- Stir in the saffron and its liquid, along with the crab, shrimp, fish, and clams and/or mussels, stirring gently to coat the seafood in the broth. Cover the pot and simmer, stirring occasionally, until the crab, shrimp, and fish are cooked through and the clams and/or mussels open (discard any that do not open), 10 to 12 minutes.
SEAFOOD STEW WITH FENNEL & TOMATOES - A HINT OF ROSEMARY
From ahintofrosemary.com
- Heat 2 tablespoons olive oil in a large saute pan or stock pot (of at least 4 1/2 quart capacity) over medium heat.
- Add onion and fennel. Cook, stirring frequently, for 8 to 10 minutes until tender and translucent. Add tomato paste and garlic; cook while stirring for 1 minute. Add wine and Pernod (if using), cook while stirring for 2 minutes.
- Add the stock, tomatoes, bay leaves, thyme, and potatoes(or turnips). Increase the heat to medium-high. Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.
- Meanwhile, in separate bowls, toss the fish with 1 tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil. Season both lightly with salt and pepper.
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