French Country Fish Mussel Stew Recipes

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FRENCH COUNTRY FISH & MUSSEL STEW



French country fish & mussel stew image

This rustic fish broth is perfect for entertaining. Use sustainable white fish such as haddock and add to a saffron-flavoured light sauce

Provided by Sara Buenfeld

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 tsp rapeseed oil
2 unsmoked bacon medallions or turkey rashers, chopped
1l hot fish stock
generous pinch of saffron
1 large carrot , finely diced
1 celery stick, finely chopped
2 leeks , well washed and thinly sliced
350g tomato , chopped
400g can cannellini bean , drained
265g pack skinless sustainable fish fillets, such as haddock or cod, cut into chunks
350g fresh mussel , scrubbed and beards removed
2 tbsp chopped fresh parsley

Steps:

  • Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
  • Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
  • Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.

Nutrition Facts : Calories 323 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium

SHELLFISH STEW PROVENçALE



Shellfish Stew Provençale image

Categories     Tomato     Stew     Clam     Crab     Scallop     Shrimp     Saffron     White Wine     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 25

1 large onion, chopped
2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin
1 red bell pepper, sliced thin lengthwise
1/4 cup olive oil
the zest of 1 orange, removed in strips with a vegetable peeler
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish
1 bay leaf
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron threads
2 cups dry white wine
4 cups white fish stock or bottled clam juice
a 28- to 32-ounce can tomatoes, drained and chopped
2 large garlic cloves, minced
16 small shrimp, shelled and deveined
16 small hard-shelled clams cleaned
1 pound King crab legs, thawed, shelled, and the cartilage discarded
8 large sea scallops, halved, or 16 small sea scallops
For the white fish stock:
2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped
2 cups sliced onion
24 long parsley sprigs
4 tablespoons fresh lemon juice
1 teaspoon salt
7 cups cold water
1 cup dry white wine

Steps:

  • Clean the hard-shelled clams:
  • Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.
  • Make the stew:
  • In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.
  • Make the stock:
  • In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.

FRENCH COUNTRY MUSSELS



French Country Mussels image

A quick and tasty mussel dish. The juices must be sopped up with a good french bread. Serves 4 but 2 can handle it with no problem usually.

Provided by Tebo3759

Categories     Mussels

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 cup minced parsley (or cilantro)
pepper
1 cup dry white wine
4 lbs cleaned mussels

Steps:

  • Heat oil in 8 quart pot and cook garlic and onion until browned, about 5 minutes Add tomatoes, parsley and pepper and cook 2 minutes.
  • Add the wine and cook another 2 minutes.
  • Add mussels, toss well, cover and cook 3 to 4 minutes stirring occasionally Serve in a bowl with crusty french bread to soak up the juices.

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