FRIED FISH STEW
Provided by Marianjules
Time 45m
Number Of Ingredients 14
Steps:
- Season fish with a generous amount of salt and arrange on rack to drain off any water. Heat oil in a deep fryer. You can check the oil is hot but putting the back of the wooden spoon in the oil, if the oil bubbles around it, oil is ready for frying.
- Put in fish slowly one at a time to prevent oil from splashing. Fry till golden and cooked through.
- Blend onions, turkey berries, pepper and garlic together.
- Heat about half cup oil in a pan. Add the blended onions, turkey berries, pepper and garlic. Bring to a simmer for about five out minutes on medium heat.
- Add chopped tomatoes, tomato puree, about 1 teaspoon salt, nutmeg and curry powder. Simmer for about fifteen to eighteen minutes. The sauce should be cooked now and not taste raw.
- Add grounded shrimp, fried fish, diced onions and bell pepper. Simmer for five minutes or more till the onions and bell pepper are softened and the fish absorbs the stew flavours. Taste and adjust for saltServe with any side of choice.
FRIED FISH STEW
Steps:
- Clean the fish and marinate with salt, fish seasoning, and garlic powder. Set aside to marinate for 30 minutes or longer.
- Add the bell pepper, tomatoes, garlic cloves, Jamaican pepper, and large onion into a food processor or blender. Pulse or purée until smooth.
- In a deep fryer, heat oil to about 375 and fry the fish for about 2 - 4minutes
- Pour the 1 cup of oil in a large saucepan over medium heat.
- Add the chopped onions, minced garlic, and a couple pinches of salt. Stir in the tomato paste, and cook for about 3 minutes.
- Add the pureed tomatoes/pepper, curry powder, thyme, bullion and a generous pinch of salt.
- Bring to a boil, cover it lightly then lower the heat to a simmer, stirring occasionally.
- Let the sauce simmer until it cooks down to a rich consistency, about 20 minutes. At this point, the oil would rise to the top.
- Add the fried fish and simmer for about 5 minutes or longer to allow the fish to soak up some of the sauce, careful not to stir.
- Serve over rice.
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.
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
EASY FISH STEW
Make and share this Easy Fish Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium high heat.
- Add onion, celery and chili powder, sauté 3 minutes or until tender.
- Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
- Add the fish, and cook for 3 minutes or until fish is done.
- Taste and add salt and cayenne pepper to taste.
- Stir in parsley.
Nutrition Facts : Calories 181.8, Fat 3.6, SaturatedFat 0.6, Cholesterol 32.5, Sodium 93.5, Carbohydrate 23.5, Fiber 3.4, Sugar 3.2, Protein 16.9
SIMPLE FISH STEW
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
FRIED FISH STEW
i got this recipe off of food network... one of the best fish recipes i've ever had! you'll certainly love this fish stew!
Provided by squeakers95
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
- In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
- Add the garlic and artichokes and cook until golden brown, about 5 minutes.
- Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
- Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
Nutrition Facts : Calories 478.8, Fat 19.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1265.6, Carbohydrate 18.9, Fiber 6, Sugar 4.4, Protein 51.8
FABULOUS FISH STEW
It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear in mind you won't need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven't got one, try using a high-sided roasting tray instead, with another tray as a lid
Provided by Jamie Oliver
Categories main-dish
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- To make the saffron aioli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayonnaise. Taste and season with a little more lemon juice, salt and pepper.
- Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap. If they don't close up, throw them away.
- Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine, tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
- Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don't open.)
- Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra-virgin olive oil and a big blob of saffron aioli.
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
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