SEAFOOD STEW
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
MEDITERRANEAN FISH STEW WITH GARLIC TOASTS
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
JUMBO PRAWNS WITH TOMATOES AND GARLIC
This fiery dish of prawns, tomatoes and garlic is perfect to warm you up on a cold winter night. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.
- Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.
- Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.
Nutrition Facts : Calories 180kcal
TOMATO AND GARLIC STEW WITH PRAWNS.
Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.
Provided by ShakenCake
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes).
- Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread.
- (To get 500gms peeled prawns you will need 1kg unshelled prawns).
Nutrition Facts : Calories 232.2, Fat 5, SaturatedFat 0.7, Cholesterol 157.5, Sodium 1028.9, Carbohydrate 17.5, Fiber 3.2, Sugar 8.2, Protein 19.6
ONE POT SHRIMP, TOMATO AND POTATO STEW
Steps:
- Wash the potatoes, cut them in thick slices and put the slices in a saucepan to boil for 10 minutes or until cooked but still firm. Drain and set aside.
- Meanwhile, heat the oil in a large saucepan over a medium heat. Add the chopped onion and garlic and saute for 2 minutes. Add sliced celery and chilli flakes, season and cook for 5 minutes or until softened. Add the tomato sauce, white wine and stock and cook for 15 mins. Add the shrimps (prawns), drained capers and boiled potatoes. Cook for 5 minutes more, or until the shrimps (prawns) turn pink and are just cooked. Scatter some fresh chopped parsley over the stew, then serve with toasted bread.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
PRAWN & TOMATO STEW WITH GREMOLATA TOPPING
A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
- Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.
Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SHRIMP AND WHITE BEAN STEW
Make and share this Shrimp and White Bean Stew recipe from Food.com.
Provided by sandrasothere
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
- Stir in the beans, tomatoes, and herbs.
- Add broth and bring to a boil over high heat.
- Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
- Add the shrimp and simmer just until cooked through, about 2 minutes.
- Add parsley and serve.
SEAFOOD STEW WITH TOMATOES AND BASIL
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
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Reviews 8Category Soups And StewsCuisine AmericanTotal Time 40 mins
- Add the onion, garlic, oregano, basil, thyme, and cayenne if using, and saute for about 5 minutes.
- Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
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- 3. While the tomatoes are cooking, heat 60ml of oil in a large wide saucepan with a tight-fitting lid, which is large enough to fit the mussels*, over medium heat. Add the onion and garlic and sautee for 5 minutes until soft. Increase the heat to high, then add the mussels, wine and saffron with its soaking liquid. And cover with the lid. Cook, shaking frequently for 5 minutes or until the mussels begin to open. Remove from the heat and strain the mussels into a sieve placed over a bowl, and set aside.
- 4. Season the fish, prawn, scallops and squid with sea salt. Heat the remaining oil in a heavy-based, deep-sided frying pan over medium heat. Add the fish, prawns and sea scallops and cook quickly to about medium rare, and add the squid. Then add the reserved mussel broth and bring to a simmer. Add the blistered tomatoes and butter and gently stir through. The seafood should be just cooked. Sprinkle the stew with the parsley and add a grind of white pepper.
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3.9/5 (7)Total Time 1 hr 10 minsCategory SeafoodCalories 624 per serving
- Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
- Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
- Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)
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