Moms Best Fish Stew Ever Recipes

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MOM'S BEST FISH STEW EVER



MOM'S BEST FISH STEW EVER image

Categories     Soup/Stew     Fish

Yield 10 servings

Number Of Ingredients 22

2 Tbs. unsalted butter
2 Tbs. olive oil
1 1/2 sweet onions, chopped
1 1/2 red or yellow bell peppers, seeded and chopped
1 roasted red pepper, seeded and chopped
1 head garlic, minced
1 jalapeno, seeded and chopped
1 bay leaf
pinch saffron
bunch fresh thyme
1 tsp. dried oregano
1 Tb. tomato paste, toasted
2-3 pieces orange peel
2-3 bottles clam juice
1/2-3/4 of a bottle of dry white wine
3-4 tomatoes, chopped, plus their juice
1 small head fennel, slice, reserving fronds
good olive oil for drizzling
1 lemon
Seafood, such as clams, mussels, shrimp, scallops, oysters, crab legs, and mild white fish fillets
old bay seasoning
Paul Prudhomme's salmon seasoning

Steps:

  • In a very large, high-sized sauce pan, heat olive oil and melt butter. Sweat onions until soft. Add bell pepper and cook until soft. Salt. Add jalapenos, roasted red peppers, fennel and garlic. Cook 1-2 mins. Add wine, bay leaf, thyme, and oregano. Reduce. Add clam juice, saffron, tomatoes, and tomato paste. Simmer, covered, 1 hr. Shell and devein shrimp. Wash all seafood, trimming any tough bits. Season shrimp and fish fillets on one side with old bay seasoning and Paul Prudhomme seasoning. Throw in all seafood and cook until just cooked through. Taste broth and correct seasoning. Discard and mollusks that did not open. Top with a drizzle of good olive oil, a squirt of lemon juice, and chopped fennel fronds. Serve with warm, crusty bread.

MOM'S OLD FASHIONED BEEF STEW



Mom's Old Fashioned Beef Stew image

This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!

Provided by BrendaM

Categories     Stew

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs stewing beef, cut into 1/2 inch cubes
2 tablespoons vegetable oil
2 cups beef stock
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and chopped
2 stalks celery, chopped
1 large onion, diced
1 (19 ounce) can tomatoes, diced,with juice
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 cup frozen peas
salt and pepper

Steps:

  • In a heavy plastic bag, combine flour, salt and pepper.
  • In batches, add beef to flour mixture and toss to coat.
  • Transfer to a plate.
  • In a large nonstick skillet, heat half the oil over medium high heat.
  • Cook beef in batches, adding more oil as needed, until browned all over.
  • With a slotted spoon, transfer beef to a slow cooker.
  • Add 1 cup stock to pan and stir to scrape up any brown bits.
  • Transfer stock mixtures to slow cooker.
  • Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
  • Remove bay leaf and discard.
  • Add peas.
  • Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
  • Season to taste with salt and pepper.

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