Thai Seafood Stew

SEAFOOD STEW

Seafood Stew image

Provided by Ina Garten

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

Ingredients

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.

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

SEAFOOD THAI CURRY

Seafood Thai Curry image

One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.

Provided by Poison_Ivy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb mixed seafood
1 lb shrimp (peeled)
1/2 teaspoon ginger
4 red chilies
7 ounces thick coconut milk
1 teaspoon fresh garlic
1 teaspoon finely shredded lemongrass
1/2 teaspoon coriander seed (ground)
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
4 ounces red curry paste

Steps:

Fry mixed seafood until 90% cooked.
Meanwhile, fry shrimps in another saucepan until 90% cooked.
Season all seafood with salt.
Mince and mash the ginger.
Warm curry paste and pour in coconut milk.
Cook sauce with seafood, shrimp.
Add all seasoning and spices and simmer for 5 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5

THAI-CURRY SEAFOOD STEW

Thai-Curry Seafood Stew image

Categories Soup/Stew Milk/Cream Rice Stew Quick & Easy Basil Mussel Scallop Shrimp Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Steps:

Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

THAI SEAFOOD HOT POT

Thai Seafood Hot Pot image

Provided by Sam Hazen

Categories Soup/Stew Fish Herb Mushroom Onion Pasta Pepper Tomato Dinner Coconut Seafood Scallop Shrimp Squid Healthy Noodle Self Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

4 oz dried rice stick noodles
1 tbsp vegetable oil
2 shallots, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped onion
2 1/2 cups chicken stock
1 can (14 oz) diced tomatoes, with juice
1 cup light coconut milk
3 tbsp rice vinegar
2 tbsp fish sauce
Zest of 2 limes (about 1 tbsp)
1-2 Thai red chiles, thinly sliced
1 tbsp sugar
1 stalk lemongrass, minced
6 sprigs cilantro, plus more for garnish
2 sprigs basil, plus more for garnish
1/2 cup canned straw mushrooms
12 large shrimp, peeled and deveined
4 large sea scallops, cut in half
1 cup frozen calamari rings, thawed
Juice of 1 lime

Steps:

Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

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Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
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