Quick Sausage And Seafood Stew Recipes

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SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large - diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart Seafood Stock (recipe follows) or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (use the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic

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 one or two slices of toasted baguette.

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

SEAFOOD SAUSAGE



Seafood Sausage image

Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 2h25m

Yield 4

Number Of Ingredients 16

2 tablespoons butter, or to taste, divided
2 tablespoons minced shallot
8 ounces boneless, skinless sole, chilled and cubed
1 (4 ounce) skinless salmon fillet, chilled and cubed
4 ounces shrimp - chilled, peeled, deveined, and chopped
2 tablespoons plain dry breadcrumbs
4 large egg whites
1 large egg
2 teaspoons kosher salt
2 pinches cayenne pepper, or to taste
2 tablespoons chopped Italian parsley
2 tablespoons water
1 lemon, juiced
2 tablespoons cold butter
1 tablespoon chopped Italian parsley
salt to taste

Steps:

  • Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
  • Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
  • Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
  • Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
  • Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
  • Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
  • Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
  • Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
  • Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g

QUICK SAUSAGE STEW



Quick sausage stew image

This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
12 chipolatas
1 onion , sliced
410g can chickpea , rinsed and drained
350g jar ready-made tomato sauce
150ml chicken stock
1 garlic clove , finely chopped
zest 1 small orange
2 tbsp chopped flat-leaf parsley
crusty bread , to serve

Steps:

  • Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
  • Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.

Nutrition Facts : Calories 373 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.48 milligram of sodium

SPICY SHELLFISH AND SAUSAGE STEW



Spicy Shellfish and Sausage Stew image

Provided by Mary Sue Milliken

Categories     Soup/Stew     Olive     Tomato     Sauté     Stew     Sausage     Clam     Fennel     Bell Pepper     Zucchini     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
2 large ripe tomatoes, peeled, seeded, chopped
3/4 cup dry white wine
1 1/2 cups bottled clam juice
1 pound small clams, scrubbed
1 1/2 cups matchstick-size strips fennel (about 1 bulb)
1 cup matchstick-size strips red bell pepper (about 1/2 large pepper)
1/2 cup matchstick-size strips zucchini (about 1 small)v
1 pound mussels, scrubbed, debearded
1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
1/2 cup Kalamata olives, pitted, halved
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.

QUICK SAUSAGE, WHITE BEAN, AND SPINACH STEW



Quick Sausage, White Bean, and Spinach Stew image

Make and share this Quick Sausage, White Bean, and Spinach Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
12 ounces fully cooked Italian sausage, sliced 1/4 in. thick
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 (32 ounce) container low sodium chicken broth
4 ounces ditalini (about 1 cup) or 4 ounces other soup pasta (about 1 cup)
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can other white beans, rinsed
1/4 teaspoon pepper
1 (10 ounce) bag spinach, thick stems removed
1 ounce parmesan cheese, grated (about 1/4 cup)

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
  • Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
  • Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
  • Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.

Nutrition Facts : Calories 665.6, Fat 31, SaturatedFat 10.5, Cholesterol 54.7, Sodium 1268.6, Carbohydrate 55.6, Fiber 7.9, Sugar 2.8, Protein 37.5

EASY SEAFOOD STEW



Easy Seafood Stew image

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories     Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

Steps:

  • Heat oil in a 4 quart saucepan over medium heat.
  • Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
  • Stir in garlic and cook for another minute, stirring constantly.
  • Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

CHICKEN, SHRIMP AND SAUSAGE STEW



Chicken, Shrimp and Sausage Stew image

Categories     Soup/Stew     Chicken     Olive     Onion     Tomato     Stew     Sausage     Shrimp     Bell Pepper     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell pepper
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined
*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Steps:

  • Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
  • Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
  • Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

SAUSAGE STEW



Sausage Stew image

This recipe is simple and flexible because you can substitute ingredients you have on hand, and it still turns out delicious. I didn't have dry white wine but substituted a bottle of beer. I didn't have enough potatoes so I added some cubed frozen hashbrowns. Surprisingly, I used half the onions (and I love onions), but maybe we just grow our onions bigger in Idaho. I also added a couple cups of white beans just for flavor and used linguica sausage instead of sweet Italian because it's what I had. I left the cheese out of the pot to add separately so there wasn't a cheese covered pot to clean. You could add zucchini or whatever vegetable you felt like if you didn't want to use green beans. I found this recipe on epicurious.com, and it is originally from Bon Appetit April 1991 by Joanie Moscoe of North Caldwell, New Jersey. Thank you Joanie for posting this easy and delicious stew! Serving size is estimated because it was not listed.

Provided by AmyZoe

Categories     Stew

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

1 1/2 lbs veal or 1 1/2 lbs pork sausage
3/4 lb sweet Italian sausage
4 onions, sliced
2 bell peppers, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 lb boiling potato, peeled and cubed
16 ounces stewed tomatoes
14 1/2 ounces chicken broth
1/4 cup tomato paste
10 ounces green beans
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried marjoram, crumbled
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Heat heavy 4 quart saucepan over medium-high heat.
  • Add sausages and cook until brown, turning occasionally.
  • Transfer sausages to plate and cool slightly. Cut into 1" pieces.
  • Remove all but 2 tablespoons of fat from saucepan.
  • Add onions to saucepan and saute over medium heat until tender, about 15 minutes.
  • Add bell peppers and garlic and continue cooking until bell peppers soften, about 5 minutes.
  • Pour in wine and boil 1 minute.
  • Add potatoes, tomatoes, broth, and tomato paste.
  • Simmer until potatoes are tender, stirring occasionally, about 10 minutes.
  • Stir in green beans, sausages, and herbs.
  • Cover and cook 15 minutes.
  • Add all cheeses and stir.

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