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
RUSSELL'S FISH STEW
Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.
Provided by Dlish
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
- Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 12.8 g, Cholesterol 71.3 mg, Fat 10.4 g, Fiber 2.3 g, Protein 18.3 g, SaturatedFat 1.5 g, Sodium 1158.9 mg, Sugar 5.1 g
More about "russells fish stew recipes"
THE DAILY MEAL
From thedailymeal.com
RUSSELL'S FISH STEW - EASY COOK FIND
From easycookfind.com
20 FISH STEW RECIPES THAT ARE WARM AND COMFORTING
From allrecipes.com
SICILIAN-STYLE FISH STEW RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
RUSSELLS FISH STEW - OLIVE OIL/RECIPES | COOKART.US
From cookart.us
RUSSELLS FISH STEW RECIPES RECIPE
From alicerecipes.com
RUSSELL'S FISH STEW - EASY COOK FIND
From easycookfind.com
RUSSELL’S FISH STEW – DUNCAN'S WORLD
From duncansworldblog.wordpress.com
RUSSELL'S FISH STEW | PUNCHFORK
From punchfork.com
RUSSELL'S FISH STEW | RECIPE FINDER
From recipe-finder.com
RUSSELL'S FISH STEW | ALLRECIPES
From allrecipes.com
RUSSELL'S FISH STEW RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
QUICK AND EASY FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RUSSELL'S FISH STEW | DOREEN | COPY ME THAT
From copymethat.com
RUSSELL'S FISH STEW | CAROL TIBBETTS | COPY ME THAT
From copymethat.com
RUSSELL'S FISH STEW RECIPE
From recipeso.net
A HEARTY & FLAVORFUL SEAFOOD STEW - MICHIGANPLUM.ORG
From michiganplum.org
RUSSELL'S FISH STEW RECIPE - ALL RECIPES
From recipesfresher.com
RUSSELL'S FISH STEW - NONONSENSE.RECIPES
From nononsense.recipes
RECIPE RUSSELL'S FISH STEW - ALL RECIPES FOR COOKING
From recipes4food.com
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