Bright Seafood Stew For Two Recipes

SEAFOOD STEW FOR TWO

Steps:

• Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 tablespoons oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10-12 minutes.
• Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
• Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60-70 minutes.
• Remove from heat and puree mixture with an immersion blender until smooth (or let cool slightly and puree in batches in a blender). Strain broth through a finemesh sieve into a large measuring glass or bowl (you should have about 3 1/2 cups).
• Wipe out pot and heat 2 tablespoons oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
• Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
• Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper. Slice squid bodies into 1/4"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they're submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
• Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
• Do ahead
• Broth can be made 1 day ahead; cover and chill.

BRIGHT SEAFOOD STEW FOR TWO

Steps:

• Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
• Prep all seafood by rinsing, and thawing if frozen.
• Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
• Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
• Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
• Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.

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.

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

SEAFOOD STEW

Steps:

• In a small bowl toss shrimp and cod with garlic and 1/2 tablespoon oil and let stand while preparing stew.
• In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
• While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
• Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.

STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.

WONDERFUL SEAFOOD STEW

Steps:

• Thaw fish and shrimp, if frozen.
• Rinse fish and shrimp; pat dry.
• Cut the fish into 1-inch pieces.
• Cover and chill fish pieces and shrimp until needed.
• In a large saucepan heat olive oil over medium-high heat.
• Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
• Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
• Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
• Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
• Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
• Remove the bay leaves before serving.

EASY MEDITERRANEAN SEAFOOD STEW

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.

HEARTY SEAFOOD STEW

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
• Stir in shrimp, cod, beans, zucchini, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm. Serve topped with parsley.

SEAFOOD STEW

Steps:

• In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
• Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
• Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.