SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.
Provided by Chuck Hughes
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
SEAFOOD STEW WITH GRILLED GARLIC BREAD
Steps:
- In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil. Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds. Peel and chop the tomatoes and set aside.
- In a large pot, slowly saute minced garlic and olive oil over low heat. Add the onion and the stewed tomatoes. Add the carrots, fennel, and chicken stock to the pot and bring to a boil. Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes.
- In a large pan, heat a little olive oil over medium-high heat. Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side. Once the fish has been seared, add it to the stew. Season the catfish fillets with salt and pepper, and then lightly dredge them in flour. Pan-sear the catfish in olive oil until both sides of the fish have browned. Using the wine, deglaze the pan and heat until a sauce forms. Add the sauce to the stew.
- In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water. Discard any unopened mussels.
- To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets. Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley.
- Slice the bread into 1/2-inch pieces. Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece. Heat a grill pan over medium heat and grill both sides of the bread until browned. Serve with the seafood stew.
SEAFOOD STEW
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
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.
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- For the seafood stock:.
- Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms:.
- Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons:.
- Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew:.
- Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
- Disclaimer:.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Nutrition Facts : Calories 541.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 77.2, Sodium 909, Carbohydrate 95.8, Fiber 11.9, Sugar 15.2, Protein 29.8
SEAFOOD STEW
THIS CAN BE EATEN WITH RICE OR ALONE
Provided by FANNIE MCCOY
Categories Fish Soups
Time 30m
Number Of Ingredients 16
Steps:
- 1. COMBINE THE ONION,LEEK,AND GARLIC .COOK COVERED,OVER VERY LOW HEAT UNTIL SOFT ABOUT 10 MIN. ADDING A LITTLE STOCK IF NECESSARY,TO PERVENT SCORCHING
- 2. ADD STOCK ,TOMATOES,PARSLEY,CELERY RIB,BAY LEAF,THYME,FENNEL,SAFFRON IF(IF NOT AVAILABLE SUBSTITUTE WITH TURMERIC) PEPPER & WINE .MIX WELL
- 3. BRING TO A BOIL.REDUCE HEAT AND SIMMER COVERED FOR 10 MIN.
- 4. ADD FISH ,SHELL FISH AND COOK ABOUT 5 MIN. SERVE OVER RICE.
SEAFOOD STEW
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
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
SEAFOOD STEW
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
- Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
- Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 1668 milligrams, Sugar 8 grams, TransFat 0 grams
BEEF STEW WITH LEEKS
Provided by Michael Psilakis
Categories Beef Vegetable Braise Sauté Dinner Meat Leek Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo
Number Of Ingredients 19
Steps:
- Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
- Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.
SPRING SEAFOOD STEW
This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine.
Provided by Hey Jude
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
Nutrition Facts : Calories 308.7, Fat 9.3, SaturatedFat 4.2, Cholesterol 172.9, Sodium 606.7, Carbohydrate 11.8, Fiber 1.5, Sugar 3.3, Protein 33.1
SEAFOOD STEW WITH LEEKS AND GARLIC
Steps:
- Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
- Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.
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