Bills World Famous Fish Stew Recipes

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BILL'S WORLD FAMOUS FISH STEW



Bill's World Famous Fish Stew image

Make and share this Bill's World Famous Fish Stew recipe from Food.com.

Provided by ebbtide

Categories     Tilapia

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb tilapia fillet
1 lemon
1/4 cup Worcestershire sauce
1/4 cup orange juice
1 large onion, chopped
olive oil
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can salt-free tomato sauce
1 yellow pepper, sliced into thin strips
Old Bay Seasoning

Steps:

  • Cut fresh tilapia into bite size chunks. Put in shallow dish or bowl. Squeeze lemon juice evenly over fish, then sprinkle with worcesteshire sauce, then pour orange juice over fish and stir around a little. Put aside.
  • Sautee onion in olive oil in medium pan. Add can of tomatoes and tomatoe sauce,the pepper strips and add just a little water and cook for a few minutes. Add fish and marinate mixture (yes the whole thing) and sprinkle liberally with Old Bay seasoning. Simmer for about 15 minutes.
  • Serve on rice (brown or white).

Nutrition Facts : Calories 253.3, Fat 3.2, SaturatedFat 0.9, Cholesterol 75.7, Sodium 634.2, Carbohydrate 28.6, Fiber 4.5, Sugar 12.7, Protein 33.4

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

FISH STEW



Fish Stew image

This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

1 tablespoon olive oil
1 medium yellow onion, sliced 1/4 inch thick
1/3 cup pitted small brown olives, such as empeltre (about 40)
2 garlic cloves, minced
1 jalapeno pepper, thinly sliced into rounds
1 tablespoon freshly squeezed lime juice
2 tablespoons roughly chopped fresh oregano
1/2 teaspoon finely grated orange zest
1/2 cup dry white wine
1 medium tomato, cut into 1/2-inch wedges
One 8-ounce bottle clam juice
1 cup water
1 cup low-sodium canned chicken broth
1/2 pound skinless red snapper fillet, cut into 2-inch pieces
8 large clams, cleaned and scrubbed (about 14 ounces)
1/2 pound (about 8) bay scallops, muscle removed

Steps:

  • In a large saucepan, heat olive oil over medium-high heat. Add onion; saute, stirring frequently, until it is lightly golden, 2 to 3 minutes.
  • Add olives, garlic, jalapeno, lime juice, oregano, and orange zest; cook 1 minute. Add wine; continue cooking until it is reduced by half, 1 1/2 to 2 minutes.
  • Add tomato, clam juice, the water, and chicken broth; bring to a boil. Reduce heat to medium, and add seafood. Cover, and simmer until snapper and scallops are opaque and clams have opened, about 12 minutes. (Discard any clams that do not open.) Serve hot, ladled into soup bowls. Garnish with parsley.

Nutrition Facts : Calories 240 g, Cholesterol 44 g, Fat 8 g, Fiber 1 g, Protein 24 g, Sodium 987 g

RUSSELL'S FISH STEW



Russell's Fish Stew image

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

Provided by Dlish

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h45m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
4 stalks celery
½ onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 ½ cups water
1 cup white wine
1 (8 ounce) bottle clam juice
¼ cup sherry
2 cubes chicken bouillon
½ teaspoon red pepper flakes
salt and pepper to taste
½ bunch cilantro
½ pound medium shrimp - peeled and deveined
½ pound white fish, cut into small chunks

Steps:

  • Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
  • Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 12.8 g, Cholesterol 71.3 mg, Fat 10.4 g, Fiber 2.3 g, Protein 18.3 g, SaturatedFat 1.5 g, Sodium 1158.9 mg, Sugar 5.1 g

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