Seafarers Stew Recipes

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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.

FISHERMAN'S STEW



Fisherman's Stew image

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 15

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Steps:

  • Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
  • Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
  • Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
  • Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
  • Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g

SEAFARER'S STEW



Seafarer's Stew image

This is a very easy recipe which was a stovetop originally. It called for browning meat, then the onions, etc etc, however being lazy, we decided to forgo the browning of the meat and onions etc and just toss in a crock pot and let the water do the work. We also increased the water originally called for because it makes a great broth...thus as that well known soup company states "...it's the soup (slurp)...that eats like a meal...(gulp)".

Provided by Chef Boy of Dees

Categories     Stew

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium onion, sliced thin
1/4 teaspoon pepper (we used a garlic pepper mix)
6 stalks celery (cut into chunks)
1 bay leaf
2 lbs stewing beef or 2 lbs cheap beef roast (cut up into chunks)
1 tablespoon salt
6 large carrots (cut into chunks)
1 teaspoon dill weed

Steps:

  • Take stew meat which has been cut up into whatever size pieces you desire and the sliced onion, and place in bottom of large crockpot.
  • On top of that, place the rest of the ingredients.
  • We use baby carrots because we like the flavor better than regular carrots so if you use the babies, you can cut them up into whatever size you want and toss them inches Add four (4) cups water, this will provide you with an excellent broth for later.
  • Cover and cook on HIGH for about 2 hours.
  • Then reduce heat to LOW and let cook the rest of the day, about 6 or so hours, or until the meat is as tender as you like.
  • Halfway through the cooking, you will need to stir the crock and make sure all the ingredients are stirred up.
  • Serve in bowls with a crusty French Bread or rolls for sopping up the broth.
  • This is GREAT for cold weather.
  • An even easier variation is to place all the ingredients in an oven proof Dutch Oven, and place in a 250F degree oven overnight.
  • Make sure you add the 4 cups of water.
  • This requires no attendance on your part.
  • You will wake up in the morning with a terrific smelling kitchen and a great breakfast stew.
  • You can also cool it down in a Bain-Marie (cold water bath) for service later.
  • ENJOY!

Nutrition Facts : Calories 316.9, Fat 22, SaturatedFat 8.9, Cholesterol 76, Sodium 997.3, Carbohydrate 7.5, Fiber 2.2, Sugar 3.6, Protein 21.5

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.

PARKER'S BEEF STEW



Parker's Beef Stew image

Provided by Ina Garten

Categories     main-dish

Time P1DT2h35m

Yield 6 servings

Number Of Ingredients 18

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Steps:

  • Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
  • The next day, preheat the oven to 300 degrees F.
  • Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
  • Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
  • Before serving, stir in the frozen peas, season to taste, and serve hot.

SAILOR'S STEW



Sailor's Stew image

This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.

Provided by JuleCat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 8

Number Of Ingredients 11

1 (3 pound) boneless chuck roast, cut into 1 inch cubes
1 cup all-purpose flour
1 tablespoon vegetable oil
1 large potatoes, peeled and thickly sliced
2 onions, sliced
2 large carrots, sliced
1 (8 ounce) package fresh mushrooms, quartered
2 (12 fluid ounce) cans beer
2 cups beef broth
2 tablespoons soy sauce
1 teaspoon whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
  • Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
  • Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
  • Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 29 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 488.7 mg, Sugar 3.1 g

FISHMONGER'S STEW



Fishmonger's Stew image

This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
1/2 pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
1/2 cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about 1/8 teaspoon
4 garlic cloves, chopped
1 teaspoon paprika
Pinch red pepper flakes
6 cups fish stock, chicken broth, or water
1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
Garlic-saffron sauce
Salt and pepper

Steps:

  • Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
  • Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
  • Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
  • To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams

SWEDISH SAILOR'S BEEF STEW



Swedish Sailor's Beef Stew image

Provided by Clifford A. Wright

Categories     Soup/Stew     Beer     Beef     Onion     Potato     Stew     Dinner     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 cups beer (lager)

Steps:

  • 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
  • 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

SEAFOOD STEW



Seafood Stew image

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
Crusty bread, for serving

Steps:

  • In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
  • Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
  • Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Nutrition Facts : Calories 272 g, Fat 8 g, Fiber 2 g, Protein 40 g

EASY MEDITERRANEAN SEAFOOD STEW



Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
  • Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
  • Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
  • Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g

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Bacalao a la Vizcaina (Basque Style Codfish Stew) Credit: LatinaCook. View Recipe. Cod, thick-sliced potatoes, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins are drenched in tomato sauce and white wine. Then, the ingredients are cooked to tender and flavorful perfection. Advertisement.
From allrecipes.com


FISHERMAN'S-STYLE SEAFOOD STEW RECIPE - FOOD & WINE
Step 1. Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub ...
From foodandwine.com


CLASSIC BEEF STEW RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-26 1. In a large, oven-proof pot, brown the bacon and remove to a plate. 2. In a separate bowl, season beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed. 3. Add red wine and scrape to deglaze the pot.
From natashaskitchen.com


SEAFOOD RECIPES, COPYCAT SEAFOOD RESTAURANT RECIPES | COPYKAT …
Try these popular fish recipes: Long John Silvers Fish Batter, New Orleans Shrimp and Grits, Seafood Bake, and Japanese Shrimp Tempura. Make panko style bread crumbs for crispy fried fish. Shrimp Pasta Salad. Seafood Bisque. Subway Tuna Salad. Air Fryer Salmon Almondine. Beer Battered Fried Shrimp. Pan Fried Salmon with Pesto Cream Cheese Sauce . Maryland …
From copykat.com


SEAFOOD STEW - RECIPES FOR SEAFOOD STEWS - DELISH
2012-07-24 Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments, and red onion tossed with vinaigrette. Serve with a salad of butter lettuce, orange segments ...
From delish.com


SEAFARER S SANDWICH | IGA RECIPES
Recipes; Seafarer s Sandwich; Seafarer s Sandwich. Crêpes, bread and sandwiches | Easy | 30 minutes. Preparation time. 15 minutes Crêpes, bread and sandwiches Easy Total time: 30 minutes Read mode Print. Kid Approved Easy to do Less than 30 minutes Without nuts Recipe details Voilà, IGA’s new online grocery delivery service, is now in your area! We’re building …
From iga.net


BEEF STEW RECIPES - TRADITIONAL, OLD FASHIONED & MORE| TASTE OF …
Slow-Cooker Oxtail Soup. This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking.
From tasteofhome.com


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