SPANISH BASQUE SEAFOOD STEW RECIPE
Steps:
- Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
- Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
- Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
- Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
- Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
- Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
- Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
- Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too
Nutrition Facts : Calories 587 kcal, Carbohydrate 18 g, Cholesterol 228 mg, Fiber 2 g, Protein 63 g, SaturatedFat 3 g, Sodium 1369 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MARMITAKO - BASQUE FISH STEW
"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5.
Provided by ThatSouthernBelle
Categories Tuna
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
- Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
- Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
- When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.
Nutrition Facts : Calories 567.1, Fat 21.3, SaturatedFat 3.9, Cholesterol 57, Sodium 84.3, Carbohydrate 52.7, Fiber 7.3, Sugar 6, Protein 41.3
BASQUE FISH SOUP
I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.
Provided by Hey Jude
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
- Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
- After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
- Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
- **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
BASQUE-STYLE SALMON STEW
Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
- Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.
Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium
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