ITALIAN FISH STEW
Make and share this Italian Fish Stew recipe from Food.com.
Provided by Russ L.
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
- 2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
- 3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.
ITALIAN-STYLE FISH STEW
This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.
Provided by David Tanis
Categories seafood, soups and stews
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
- Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
- Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
- Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
- Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams
ITALIAN STYLE FISH STEW
Make and share this Italian Style Fish Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except fish, parsley, salt and pepper in slow cooker; cover and cook on high 4-5 hours.
- Add fish and parsley during last 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 186, Fat 2.1, SaturatedFat 0.5, Cholesterol 42, Sodium 262.2, Carbohydrate 10.9, Fiber 3.2, Sugar 6, Protein 26
ITALIAN FISH AND VEGETABLE STEW
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.
Provided by Mindy Hermann, RDN
Categories Soup/Stew Fish Lemon Juice Vinegar Mustard Garlic Bell Pepper Zucchini Tomato Basil Oregano Wheat/Gluten-Free Dairy Free Dinner Quick and Healthy Quick & Easy Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
- Cook polenta according to package directions.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
- Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
- Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
- Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
LIGURIAN BURIDDA (ITALIAN FISH STEW)
Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game!
Provided by NcMysteryShopper
Categories Stew
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in large heavy-based saucepan or casserole dish.
- Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
- Add in the tomatoes and the fish stock.
- Season with salt, freshly ground pepper and a little sugar.
- Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
- Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
- Serve the Buridda over slices of toasted Garlic Italian bread.
Nutrition Facts : Calories 280.2, Fat 8.3, SaturatedFat 1.5, Cholesterol 134.6, Sodium 807.1, Carbohydrate 19.2, Fiber 5, Sugar 10.7, Protein 32.9
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EASY & HEARTY ITALIAN FISH STEW RECIPE - CULTURED TABLE
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4.8/5 (4)Category Main CourseCuisine ItalianTotal Time 1 hr
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
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- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
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