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.
SUMMER DELIGHT SEAFOOD STEW
This is a wonderful seafood dish. That offers great flavor and a wonderful summer-time variety of vegetables.
Provided by Mr. P
Categories Stew
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In LARGE cooking pot mix ALL ingredients.
- Bring to boil@ high heat.
- Reduce heat to med.
- and let simmer for 30 minutes.
- Salt and pepper to taste.
- SERVE w/ Buttermilk bisquits!
- AN AWESOME SUMMER-TIME SEAFOOD SELECTION!
Nutrition Facts : Calories 212.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 115.4, Sodium 422.8, Carbohydrate 11.6, Fiber 2.2, Sugar 4, Protein 29
SUMMER SEAFOOD STEW
Steps:
- Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
- Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
- Ladle stew into bowls. Sprinkle with basil and serve
SUMMER FISH STEW
This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
- Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
- Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.
Nutrition Facts : Calories 325 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
SEAFOOD DELIGHT
The addition of extra horseradish to prepared seafood sauce gives this spread a little more zip that friends and family rave about.-Sandra Pacak, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. Spread onto a 10-in. serving plate. Combine crab, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Serve with crackers.
Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 140mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g 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
SUMMER FISH STEW WITH ROUILLE
Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 19
Steps:
- Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
- Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
- Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
- Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
- Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
- To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 2.01 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.
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