SICILIAN-STYLE FISH STEW RECIPE
An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!
Provided by The Mediterranean Dish
Categories Entree/Soup
Time 45m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
- Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
- Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg
CURRIED SWORDFISH STEW
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
- Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
- Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.
CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn't changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don't have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Provided by Sarah Copeland
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
- Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
- Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
- Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1025 milligrams, Sugar 6 grams, TransFat 0 grams
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.
More about "curried swordfish stew recipes"
EASY SWORDFISH TOMATO CURRY RECIPE (DAIRY & GLUTEN …
From savoryspin.com
EASY CURRIED FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
CURRIED WOLFFISH STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
CURIED SWORDFISH STEW RECIPE | PBS FOOD
From pbs.org
CURRY-RUBBED SWORDFISH STEAKS WITH FRESH GREEN YOGURT …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
46 BEST SWORDFISH RECIPES - COOKING CHEW
From cookingchew.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
From recipetineats.com
PAN SEARED SWORDFISH - BAKE IT WITH LOVE
From bakeitwithlove.com
BOUGNA: FISH STEW WITH SWEET POTATOES - BBC TRAVEL
From bbc.com
RECIPE: THAI SWORDFISH IN RED CURRY SAUCE – CLEVELAND CLINIC
From health.clevelandclinic.org
OVERNIGHT SWORDFISH STEW | ITALY MAGAZINE
From italymagazine.com
SWORDFISH RECIPES - NYT COOKING
From cooking.nytimes.com
RECIPE: BROIL THICK SWORDFISH STEAKS AND SET THEM ON A WHITE BEAN …
From bostonglobe.com
CURRIED SWORDFISH STEW | PUNCHFORK
From punchfork.com
CURRIED SWORDFISH STEW
From mealplannerpro.com
RED CURRY SWORDFISH BOWL | HEINEN'S GROCERY STORE
From heinens.com
MOQUECA - BRAZILIAN FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
21 BEST SWORDFISH RECIPES (QUICK AND EASY) - ALL NUTRITIOUS
From allnutritious.com
MARTHA STEWART’S COOKING SCHOOL: STEWS OF THE ARABIAN GULF
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love