Fish Stew With Mediterranean Flavors Recipes

EASY FISH STEW WITH MEDITERRANEAN FLAVORS

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.

FISH STEW WITH MEDITERRANEAN FLAVORS

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.
• 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.

MEDITERRANEAN FISH STEW

Steps:

• Cook onion and garlic in wine until soft.
• Add bay leaf, clam juice, water and potatoes and simmer for 20 minutes.
• Sprinkle fish with lemon juice and add to broth.
• Continue to simmer for 5 more minutes.
• Add tomatoes, capers and olives and simmer for 5 more minutes.
• Add salt& pepper to taste and sprinkle with parsley.

MEDITERRANEAN SEAFOOD STEW

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.

MEDITERRANEAN FISH STEW WITH GARLIC TOASTS

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.

ITALIAN-STYLE FISH STEW

Steps:

• Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
• Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
• Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
• Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
• Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.