Irish Fishermans Stew Recipes

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FISHERMAN'S STEW



Fisherman's Stew image

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

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

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

GREEK FISHERMAN'S STEW



Greek Fisherman's Stew image

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

3 tablespoons extra-virgin olive oil
1 medium onion, diced
6 cloves garlic, sliced thin
1 small head fennel, diced
1/4 teaspoon red chile flakes, or to taste
2 large beefsteak tomatoes, cored and chopped, with their juices
1 teaspoon sea salt, or to taste
1 cup dry white wine
1/2 pound Yukon Gold potatoes, peeled and diced
Ground black pepper
1 tablespoon lemon juice
2 pounds wild striped bass fillets, skinned, cut in 12 pieces
6 basil leaves, torn
1 cup mayonnaise seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional)

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

IRISH FISHERMAN'S STEW



Irish Fisherman's Stew image

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty.

Provided by GingerlyJ

Categories     Stew

Time 46m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 9

1/2 teaspoon thyme
1/2 lb firm white fish
2 tablespoons vegetable oil
1 chopped onion
1 garlic clove
2 tablespoons flour
2 (14 ounce) cans low sodium chicken broth
1 (15 ounce) can corn
1/2 lb new potato

Steps:

  • sprinkle thyme over both sides of fish.
  • in a large saucepan cook fish in 1 tablespoon of hot oil.
  • heat remaining oil and add onion and garlic and cook until tender.
  • stir in flour and cook 1 minute.
  • add chicken broth , stir in corn and potatoes.
  • remove skin and bones from fish and add to pot.
  • Simmer 35 minutes stirring often.

Nutrition Facts : Calories 353.3, Fat 12.8, SaturatedFat 2, Cholesterol 34, Sodium 111, Carbohydrate 45, Fiber 4.7, Sugar 5.3, Protein 20.2

FISHERMAN'S SEAFOOD STEW



Fisherman's Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced
2 cups white wine
64 ounces crushed tomatoes
1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon finely ground pepper
2 1/2 quarts heavy cream
1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops

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.

FANCY FISHERMAN'S STEW



Fancy Fisherman's Stew image

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

Small handful dried porcini mushrooms
3 cups chicken stock
1/4 cup EVOO, plus more
3 to 4 cloves garlic, finely chopped
2 to 3 ribs celery, thinly sliced on an angle
2 fresh bay leaves
1 carrot, peeled and finely chopped or cut into thin small matchsticks
1 bulb fennel, quartered, cored and very thinly sliced
1 large or 2 medium onions, thinly sliced
Herb bundle of sage, thyme and parsley
Herb bundle of sage, thyme and parsley
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1 cup dry white wine
Two 14-ounce cans diced tomatoes or stewed tomatoes
1/4 cup shelled pistachios
6 tablespoons butter
1 cup panko breadcrumbs
Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay
1 1/2 to 2 pounds halibut (6 to 8 portions)
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
Vermouth, for deglazing
1/4 cup finely chopped fresh parsley
1 lemon, juiced

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 STEW



Fisherman's Stew image

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

1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillet, cut into 2-inch pieces
1 lb large mussels, scrubbed and beards removed
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

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

SICILIAN FISHERMAN'S STEW



Sicilian Fisherman's Stew image

Provided by Diane Kochilas

Categories     Fish     Garlic     Onion     Tomato     Stew     Bass     Cod     Halibut     Snapper     Swordfish

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces
Salt and freshly ground black pepper

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.

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