EASY 20-MINUTES FISH STEW
Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro!
Provided by Silvia
Categories Dinner
Time 23m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
- Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
- When done, garnish with fresh cilantro and serve.
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.
HOME CANNED FISH STEW
Make and share this Home Canned Fish Stew recipe from Food.com.
Provided by michEgan
Categories Stew
Time 3h
Yield 5 pints
Number Of Ingredients 11
Steps:
- Cut fish into 1 in pieces. Soak 1 hour in a brine solution made of 8 cups water and 1/2 cup salt. Drain fish. Combine 3 cups water, tomatoes, garlic,sugar,1 teaspoon salt,celery salt,and a dash of cayenne. Cover and simmer 20 minutes. Add remaning ingredients. Bring to a boil, cook just to heat vegetables. Add Fish. Pack into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure canner, at 10 pounds, pints and quarts 100 minutes.
Nutrition Facts : Calories 211.1, Fat 6.7, SaturatedFat 2.2, Cholesterol 9.2, Sodium 228, Carbohydrate 33.9, Fiber 5.6, Sugar 9.1, Protein 6.2
SLOW-COOKED FISH STEW
I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk for a healthier touch. To add richness and extra flavor, top servings with a little grated cheddar.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Time 6h55m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
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