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.
SUMMER SEAFOOD STEW
Steps:
- Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
- Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
- Ladle stew into bowls. Sprinkle with basil and serve
SUMMER DELIGHT SEAFOOD STEW
This is a wonderful seafood dish. That offers great flavor and a wonderful summer-time variety of vegetables.
Provided by Mr. P
Categories Stew
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In LARGE cooking pot mix ALL ingredients.
- Bring to boil@ high heat.
- Reduce heat to med.
- and let simmer for 30 minutes.
- Salt and pepper to taste.
- SERVE w/ Buttermilk bisquits!
- AN AWESOME SUMMER-TIME SEAFOOD SELECTION!
Nutrition Facts : Calories 212.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 115.4, Sodium 422.8, Carbohydrate 11.6, Fiber 2.2, Sugar 4, Protein 29
SEAFOOD DELIGHT
The addition of extra horseradish to prepared seafood sauce gives this spread a little more zip that friends and family rave about.-Sandra Pacak, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. Spread onto a 10-in. serving plate. Combine crab, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Serve with crackers.
Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 140mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SUMMER FISH STEW
This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
- Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
- Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.
Nutrition Facts : Calories 325 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
SEAFOOD STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
- To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)
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