CURRY FISH STEW
Steps:
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 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
BIANCO (GARLICKY FISH STEW FROM CORFU)
Another Diane Kochilas recipe, called 'white' because it contains no tomatoes. The addition of the wine is mine and can be omitted--but I like the sauce that results. Add or subtract garlic to your taste.
Provided by Chef Kate
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
- Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
- Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
- Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
- Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
- Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
- Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.
Nutrition Facts : Calories 654.8, Fat 14.9, SaturatedFat 5.1, Cholesterol 139.9, Sodium 253.3, Carbohydrate 65.2, Fiber 8.6, Sugar 5.6, Protein 59.5
GARLICKY FISH STEW FROM CORFU
Steps:
- 1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
- 2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium-low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and garnish with chopped parsley. Serve hot.
AFRICAN FISH STEW
My husband is from Kenya and I have had to learn new recipes and styles of cooking. This is one I invented myself. It is nice and light and fast to cook. Perfect for the summer. You can serve with white rice or the Kenyan staple food ugali. Ugali consists of simply boiling water and then adding white corn meal until texture is solid.
Provided by Gina Gichuru
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add seafood stock and tomato paste. Add bok choy, garlic, gumbo file, salt, pepper, and saffron; cook and stir until well incorporated, about 5 minutes. Add tilapia. Let simmer until flavors blend and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 12 g, Cholesterol 125.6 mg, Fat 8.9 g, Fiber 2.9 g, Protein 74.5 g, SaturatedFat 1.6 g, Sodium 488.9 mg, Sugar 5.8 g
CORFU STYLE GARLICKY FISH STEW
Plan to make use of this recipe with our fall whiting catches throughout the winter. Receiev in email from gourmet_recipes_from_around_the_world, Thank you, Buck Vance!
Provided by Busters friend
Categories Greek
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium low heat, stirring, until softened, about 5 minutes.
- Add the potatoes, season with salt and pepper and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
- Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium low heat until the fish is flaky and the liquid almost gone, about 20 minutes.
- Adjust the seasoning, pour in the lemon juice and garnish with chopped parsley. Serve hot.
Nutrition Facts : Calories 408.9, Fat 16.5, SaturatedFat 5.2, Cholesterol 15.3, Sodium 25.2, Carbohydrate 61.4, Fiber 7.7, Sugar 5.6, Protein 7.4
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