WHITE BEAN FISH STEW
Steps:
- For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
- Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
- For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
- Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
- Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
- To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.
SEXY FISH STEW
This simple fish and potato stew is great for you less-than-confident cooks, since your timing doesn't need to be that precise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
- Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
- Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
- Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 29.6 g, Cholesterol 79.4 mg, Fat 13.9 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 735.9 mg, Sugar 4 g
FISH STEW WITH AREPA DUMPLINGS
Serve this Fish Stew with Arepa Dumplings today. Spanish olives and capers help give this Fish Stew with Arepa Dumplings dish its amazing flavor.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pour lemon juice over fish in shallow dish; set aside. Heat dressing in large skillet on medium heat. Add leeks and peppers; cook 8 min. or until tender. Stir in broth; bring to boil. Add fish; cover. Simmer on medium heat 5 min. or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm. Reserve vegetables and cooking liquid for later use.
- Mix hot water, butter, cornmeal and cheese until mixture forms soft dough. Divide into 12 portions; shape each into ball. Cook in large saucepan of boiling water 5 min. or until slightly firm; drain.
- Blend cooked vegetables and reserved liquid in blender until smooth. Return to skillet. Add spinach, olives and capers; stir. Bring to boil; cover. Simmer on medium heat 3 min. or until spinach is wilted, stirring occasionally. Add fish and dumplings; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
SIMPLE FISH STEW
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
BEEF STEW WITH CHEDDAR DUMPLINGS
My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.
Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
WHITE-FISH STEW WITH DUMPLINGS
This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes.
- Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes.
- Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve.
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl, toss cubed beef with flour to coat.
- Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
- Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
- In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
HERBED BEEF STEW AND DUMPLINGS
Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.
SMOKY SAUSAGE WHITE BEAN STEW WITH CORNMEAL DUMPLINGS
Make and share this Smoky Sausage White Bean Stew With Cornmeal Dumplings recipe from Food.com.
Provided by hcopeland
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In 6-qt Dutch oven or large saucepan with lid, heat oil over med-high heat; add onion and carrots. cook and stir until carrots are tender.
- Stir in sausage; cook until lightly browned.
- Add remaining STEW ingredients; bring to boil.
- Reduce heat; simmer 15-20 minutes or until cabbage is tender.
- Remove and discard bay leaf.
- In medium bowl, combine flour and corn meal.
- With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles coarse crumbs.
- Stir in parsley and pepper. Add milk; stir just until dry ingredients are moistened.
- Drop by tablespoonfuls over simmering stew. cover and cook over med-low heat 10-15 minutes or until dumplings are firm.
Nutrition Facts : Calories 421.5, Fat 25.6, SaturatedFat 7.5, Cholesterol 40.4, Sodium 862.8, Carbohydrate 30.6, Fiber 8.9, Sugar 5.8, Protein 18.7
MUM'S BEEF STEW WITH DUMPLINGS
A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.
Provided by Marina K
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
- Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
- Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
- Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
- Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
- Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
- Add peas and salt 5 minutes before serving.
- DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
- Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
- Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
- Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.
Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8
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