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 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
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 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
SHELLFISH STEW PROVENçALE
Steps:
- Clean the hard-shelled clams:
- Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.
- Make the stew:
- In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.
- Make the stock:
- In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.
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.
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
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- Using a mortar and pestle, mash together lemon juice, garlic, saffron, and 1/4 teaspoon salt until smooth and combined.
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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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- In a mini food processor, combine the garlic, egg yolk, lemon juice and water. With the machine on, slowly drizzle in 1 cup of the olive oil. Season the aioli with salt.
- In a large pot, heat the remaining 2 tablespoons of olive oil. Add the shallot, tomato and saffron and sauté over moderately high heat until fragrant, about 1 minute.
- Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the scallops until just cooked through, about 3 minutes. Discard any clams or mussels that don’t open.
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