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
EASY MEDITERRANEAN SEAFOOD STEW
This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.
Provided by Tez @ Chile and Salt
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g
MEDITERRANEAN SEAFOOD STEW - ZARZUELA DE PESCADO
Provided by Albert Bevia @ Spain on a Fork
Time 45m
Number Of Ingredients 18
Steps:
- Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
- Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
- Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
- Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
- Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
- Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
- After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
- Once it begins to boil, lower the heat to a LOW heat
- Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
- After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
- After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
- Garnish with some fresh parsley and serve straight from the pan
- 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, MEDITERRANEAN-STYLE
Provided by Moira Hodgson
Categories dinner, soups and stews, main course
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the bones from the cod or halibut steaks and cut the flesh into one-and-a-half-inch pieces. Peel the shrimps and reserve the shells. Cut the scallops in half if they are large. Sprinkle the saffron threads into one-half cup water and set aside. Add the shells and bones to the fish stock and simmer over low heat.
- Meanwhile, heat the butter with the oil in a heavy casserole. Fry the onion, garlic, leeks, carrot and chopped celery stalk until soft and golden.
- Toast the slices of bread in the oven and arrange in a basket on a napkin.
- Strain the fish stock, correct seasoning and add it to the vegetables with the saffron water. Bring to a boil, lower the heat and simmer, uncovered for 10 minutes. Add the fish and scallops and cook for three to four minutes. Then add the shrimp. Cook for two minutes. Remove from the heat and serve the stew in heated bowls, passing the bread and the aioli separately.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 5 grams, Sodium 1723 milligrams, Sugar 3 grams, TransFat 0 grams
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
MEDITERRANEAN FISH SOUP
This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Yield 6
Number Of Ingredients 16
Steps:
- Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
- Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g
MEDITERRANEAN FISH STEW WITH GARLIC TOASTS
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.17 milligram of sodium
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