PROVENçAL FISH STEW
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
- Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
- Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
- Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 1115 milligrams, Sugar 3 grams, TransFat 0 grams
PROVENCAL SHELLFISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
- Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams
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.
PROVENCAL FISH STEW
This is from my Eat Well Stay Well cookbook. "Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor" I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min
Provided by dicentra
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.
Nutrition Facts : Calories 250.2, Fat 6.4, SaturatedFat 0.9, Cholesterol 63.8, Sodium 685.2, Carbohydrate 12.6, Fiber 2.4, Sugar 7.3, Protein 35.1
PROVENCAL FISH STEW
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed.
- Saute the peppers, carrots, fennel and garlic in the olive oil with the pepper flakes until soft but not brown. Add the tomatoes and a cup and a half of water. Add the potatoes and simmer gently for about 20 minutes or until the potatoes are cooked.
- Meanwhile, scrub the mussels and the clams. Heat the white wine in a large pan and add the shellfish. Cook them over high heat until they open (the mussels will open first). Remove them from the pan as soon as they open their shells; otherwise, they will become tough. Strain the cooking liquid if there is any sand in it and add it to the tomatoes and vegetables.
- Cut the fish fillets into two-inch pieces. Cut the squid into one-inch pieces. Add them to the casserole, cover and cook for five minutes. Add the shellfish just long enough to heat through. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 11 grams, Carbohydrate 91 grams, Fat 15 grams, Fiber 14 grams, Protein 54 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 13 grams, TransFat 0 grams
PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
PROVENCAL FISH STEW WITH ROUILLE
Categories Soup/Stew Fish Vegetable Sauté Stew Dinner Halibut Fennel Leek White Wine Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
- Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
- Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.
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
PROVENçAL FISH STEW
For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread.
Provided by English_Rose
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.
- Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick.
- Now stir in the fish stock and bring up to the boil.
- Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
- Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes.
- Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once.
Nutrition Facts : Calories 318.3, Fat 9.3, SaturatedFat 1.6, Cholesterol 230, Sodium 450.4, Carbohydrate 16, Fiber 2.2, Sugar 6.2, Protein 41.7
PROVENCAL SEAFOOD PIE
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Heat oil and butter in a medium saucepan over medium-high heat. Add leek, fennel, and garlic; cook, stirring, until vegetables are softened, about 6 minutes. Add flour; cook, stirring, 6 to 7 minutes. Whisk in stock. Bring to a boil. Stir in tomatoes. Reduce heat to medium-low. Add lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in parsley. Let cool.
- Preheat oven to 400 degrees. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in center. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to overhang. Transfer to freezer until cold, 20 minutes.
- Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.
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- Heat oil in a large Dutch oven over medium-high heat. Add leek, fennel, and garlic to pan; sauté 4 minutes or until tender. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil. Add fish and shrimp; cook 3 minutes or until done. Sprinkle with remaining 2 tablespoons parsley, and garnish with parsley sprigs, if desired.
- Fennel, an aromatic plant native to the Mediterranean region, has licorice-like flavor and is delicious raw or cooked. Chopped and sautéed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days.
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