MEDITERRANEAN-STYLE SEAFOOD CHOWDER
Provided by My Food and Family
Categories Shellfish
Time 25m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Add shrimp and scallops; cook 2 to 3 min. or just until shrimp turn pink and scallops are opaque, stirring occasionally. Add remaining ingredients; stir. Simmer on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
- Drain pasta. Add to chowder; stir.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or 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. You can make up the difference with water or wine if you need to.
SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
- Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
- Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. 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, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams
MEDITERRANEAN SEAFOOD STEW
Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
MEDITERRANEAN SEAFOOD CHOWDER
My family is not overly fond of seafood, but they really enjoy this rich-tasting soup that combines shrimp and cod. Serve a green salad alongside and you have a satisfying meal. -Erin Nicole Morris, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, broth, rice, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
MEDITERRANEAN FISH CHOWDER
Make and share this Mediterranean Fish Chowder recipe from Food.com.
Provided by threeovens
Categories Chowders
Time 55m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
- Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
- Remove bay leaf and serve with Italian or sourdough bread.
Nutrition Facts : Calories 114.2, Fat 1, SaturatedFat 0.2, Cholesterol 36.3, Sodium 268.5, Carbohydrate 7.1, Fiber 1.1, Sugar 1.3, Protein 15.1
MEDITERRANEAN SEAFOOD CHOWDER
Make and share this Mediterranean Seafood Chowder recipe from Food.com.
Provided by Boomette
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
- Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.
SEAFOOD CHOWDER
Provided by Regina Schrambling
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
- Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
- Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 48 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 1820 milligrams, Sugar 8 grams, TransFat 0 grams
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