LEFTOVER BEEF STEW RAGU
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
- Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
- Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.
SICILIAN FISHERMAN'S STEW
Steps:
- Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
- Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.
FISHERMAN'S STEW
A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
- Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
- Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
- Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
- Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g
FANCY FISHERMAN'S STEW
Buy the seafood the day you wish to serve the stew. Serve with Portuguese rolls or other crusty bread.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes. Remove the mushrooms with a slotted spoon and reserve both for later use.
- Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock. Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
- Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter. Add the panko and toast until deep golden in color. Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve.
- When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat.
- Pat the fish and sea scallops dry. Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets. Sprinkle the halibut with some seafood seasoning, salt and pepper. Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more. Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.
- Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.
Nutrition Facts : Calories 565 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 118 milligrams, Sodium 971 milligrams, Carbohydrate 35 grams, Fiber 5.5 grams, Protein 43 grams, Sugar 10 grams
FISHERMAN'S SEAFOOD STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
GREEK FISHERMAN'S STEW
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
- Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
- Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
- When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 442 milligrams, Sugar 4 grams
FISHERMAN'S STEW
Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.
Provided by frozenmargarita
Categories Stocks
Time 30m
Yield 12 Cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
- Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
Nutrition Facts : Calories 254.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 111.4, Sodium 807.2, Carbohydrate 15.8, Fiber 2.7, Sugar 6.9, Protein 31.8
PORTUGUESE FISHERMAN'S STEW
Steps:
- Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
- Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
- Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
- Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
FISHERMAN'S WHARF STEW
This is a great chunky stew that is made in the crock-pot. Slightly adapted from a Pillsbury recipe.
Provided by ratherbeswimmin
Categories Stew
Time 10h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
- Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
- Cover and cook on LOW for 8-9 hours.
- 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
- Cook on HIGH for 15-20 minutes or until fish flakes.
- Take out bay leaf and add parsley; stir and serve.
FISHERMAN'S STEW #RAGU
Ragu Recipe Contest Entry: My kids love all seafood, I came up with this recipe which is simple, quick and delicious. It's perfect for an evening when you're looking for some comfort but you want it a little more elevated then a simple bowl of pasta. Serve with crusty Italian bread.
Provided by mudlovinme
Categories Sauces
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler to low.
- Heat 1/2 teaspoon oil in a large sauté pan.
- Add garlic to brown, watch it or it can quickly burn.
- Add diced onions and sauté together until onions are slightly wilted.
- Add garbanzo beans.
- Pour in whole jar of sauce.
- Add fish and seafood.
- Start boiling water for pasta, cook as per directions on pasta box.
- Mix breadcrumbs with a little olive oil at a time until it is the consistency of wet sand. Spread on cookie sheet and place under broiler. Make sure to watch so it doesn't burn, you just want to toast the breadcrumbs.
- Simmer fish until shrimp is orange and the calamari, scallops and fish are opaque.
- Drain pasta and coat with remaining olive oil so it won't stick.
- Place pasta in a serving platter, carefully place the fisherman stew on top of pasta.
- Sprinkle fresh herbs and breadcrumbs on stew, enjoy!
Nutrition Facts : Calories 667.9, Fat 7.3, SaturatedFat 1.2, Cholesterol 66.3, Sodium 903.1, Carbohydrate 100.2, Fiber 6.4, Sugar 4.7, Protein 47
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