Seafarers Stew Recipes

SEAFARER'S STEW

Steps:

• Take stew meat which has been cut up into whatever size pieces you desire and the sliced onion, and place in bottom of large crockpot.
• On top of that, place the rest of the ingredients.
• We use baby carrots because we like the flavor better than regular carrots so if you use the babies, you can cut them up into whatever size you want and toss them inches Add four (4) cups water, this will provide you with an excellent broth for later.
• Cover and cook on HIGH for about 2 hours.
• Then reduce heat to LOW and let cook the rest of the day, about 6 or so hours, or until the meat is as tender as you like.
• Halfway through the cooking, you will need to stir the crock and make sure all the ingredients are stirred up.
• Serve in bowls with a crusty French Bread or rolls for sopping up the broth.
• This is GREAT for cold weather.
• An even easier variation is to place all the ingredients in an oven proof Dutch Oven, and place in a 250F degree oven overnight.
• Make sure you add the 4 cups of water.
• This requires no attendance on your part.
• You will wake up in the morning with a terrific smelling kitchen and a great breakfast stew.
• You can also cool it down in a Bain-Marie (cold water bath) for service later.
• ENJOY!

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.

SEAFOOD STEW

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.