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.
SPRING SEAFOOD STEW
This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine.
Provided by Hey Jude
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
Nutrition Facts : Calories 308.7, Fat 9.3, SaturatedFat 4.2, Cholesterol 172.9, Sodium 606.7, Carbohydrate 11.8, Fiber 1.5, Sugar 3.3, Protein 33.1
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.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
EASY SEAFOOD STEW
This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.
Provided by Spartiechic
Categories Stew
Time 30m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 4 quart saucepan over medium heat.
- Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
- Stir in garlic and cook for another minute, stirring constantly.
- Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
- Reduce heat to low and simmer, covered, 10 minutes.
- Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.
MEDITERRANEAN SEAFOOD STEW
Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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