SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
- 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
ONE-POT SPICY SPANISH SEAFOOD STEW
Steps:
- Start by cleaning 12 to 14 fresh mussels, remove the beards and scrub them clean, then pat down 12 raw jumbo shrimp (peeled and deveined) with some paper towels and season them with sea salt & freshly cracked black pepper, finally pat down 4 cod fillets (about 4 oz each) with paper towels, and again season them with sea salt & freshly cracked black pepper
- Heat a saute pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add 1/2 of a diced onion and 3 minced cloves of garlic, mix with the oil and cook for about 3 minutes, then add 1 tsp of hot smoked paprika, 1/2 tsp of dried thyme and mix it all together, once well mixed add a 1/4 cup of white wine and mix it all together
- Two minutes after adding the white wine, add one 15 oz can of diced tomatoes, season everything with sea salt & freshly cracked black pepper, once again mix it all together until well combined
- Two minutes after adding the tomatoes into the pan, add 1 cup of fish broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix to ensure everything is well distributed
- Once the broth comes to a boil add the cod fillets into the pan, the shrimp and the mussels, place a lid over the pan and cook for 5 to 6 minutes, then remove the lid, all the mussels should be opened and the rest of the seafood perfectly cooked
- Garnish with freshly chopped parsley and serve directly out of the pan, enjoy!
SPICY SEAFOOD STEW
Make and share this Spicy Seafood Stew recipe from Food.com.
Provided by tweetyfan
Categories Stew
Time 5h15m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
- Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.
Nutrition Facts : Calories 271.5, Fat 3.7, SaturatedFat 0.6, Cholesterol 93.5, Sodium 810.7, Carbohydrate 35.6, Fiber 4.5, Sugar 11.4, Protein 24.2
SPICY SEAFOOD STEW WITH TOMATOES & LIME
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
Nutrition Facts : Calories 347 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
SPICY FISH STEW
Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
- Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
- Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.
Nutrition Facts : Calories 664 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
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