Seafood Stew Alligator Shrimp In This Case

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SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

EASY MEDITERRANEAN SEAFOOD STEW



Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
  • Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
  • Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
  • Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g

MID-ATLANTIC SEAFOOD STEW



Mid-Atlantic Seafood Stew image

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

1 can (14.5 ounces) whole peeled tomatoes in juice
1 roasted red pepper (from a 12-ounce jar)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick "scallops"
Kosher salt and freshly ground pepper
1 small onion, chopped (1 cup)
2 celery stalks, cut into 3/4-inch pieces (1 cup)
3 cloves garlic, thinly sliced (1 packed tablespoon)
2 teaspoons fresh thyme leaves
1 1/2 teaspoons Old Bay seasoning
1/2 cup dry vermouth
1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice
5 ounces beech mushrooms, removed from foot
12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces
12 ounces medium shrimp (about 25), peeled and deveined
8 ounces jumbo lump crabmeat (optional)
Crostini or biscuits, for serving

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.

HEARTY SEAFOOD STEW



Hearty Seafood Stew image

Looking for a hearty seafood dinner? Then check out this stew made using shrimp, beans and tomatoes - a flavorful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 16

1/2 lb uncooked medium shrimp in shells, thawed if frozen
2 tablespoons vegetable oil
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups water
1 tablespoon beef bouillon granules
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 lb cod or other medium-firm fish fillets, cut into 1-inch pieces
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 small zucchini, cut lengthwise in half, then cut crosswise into slices (1 cup)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
  • Stir in shrimp, cod, beans, zucchini, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm. Serve topped with parsley.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g

SEAFOOD STEW



seafood stew image

serve this in deep bowls with french bread to sop up the sauce. this posted by request, courtesy of le creuset-and i highly recommend their cookware!

Provided by chia2160

Categories     Stew

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb chorizo sausage
2 fennel bulbs, thinly sliced crosswise,fronds reserved
1 large onion, sliced
4 cups chicken stock
1 (28 ounce) can crushed tomatoes
1 orange, zest of
2 lbs sea bass, cut into 2-inch pieces
2 lbs shrimp, peeled and deveined
2 lbs mussels, scrubbed and debearded

Steps:

  • in a large dutch oven heat oil.
  • add sausage, cook turning until brown, about 8 minutes.
  • remove and cut sausage into 1" pieces.
  • add fennel and onions, cook until tender about 8-10 minutes.
  • return sausage to pan, add stock, tomatoes, zest and bring to a boil.
  • reduce heat to low and simmer 10 minutes.
  • add sea bass, stir, cover, and cook 3 minutes.
  • add shrimp and mussels, cover and cook until shrimp is pink and mussels open, 5 minutes more.
  • discard mussels that don't open.
  • garnish with fennel fronds.

Nutrition Facts : Calories 561.9, Fat 26.3, SaturatedFat 8.3, Cholesterol 282.1, Sodium 1417.2, Carbohydrate 17.5, Fiber 2.8, Sugar 5.1, Protein 61.2

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