Shannons Deepwater Fish Stew Recipes

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SEAFOOD STEW



Seafood Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil
2 cups diced onions (medium dice)
1 cup diced fennel (medium dice)
1/2 cup diced carrots (medium dice)
1/2 cup diced leeks (medium dice)
Kosher salt
1 cup water
4 ounces white wine
One 28-ounce can crushed tomatoes
1/2 cup halved kalamata olives
1 orange, 2 to 3 pieces of rind peeled with a vegetable peeler
Freshly ground black pepper
8 ounces clams, cleaned
8 ounces mussels, cleaned
8 ounces shrimp, peeled and deveined
4 ounces calamari, cut into 1/2-inch rings
Parsley leaves, roughly torn (about 1/2 cup)
Mint leaves, roughly torn (about 1/4 cup)
Crusty grilled bread, for serving
Red pepper flakes, optional

Steps:

  • Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
  • To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

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 (reserve 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
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

  • Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams

BIANCO (GARLICKY FISH STEW FROM CORFU)



Bianco (Garlicky Fish Stew from Corfu) image

Another Diane Kochilas recipe, called 'white' because it contains no tomatoes. The addition of the wine is mine and can be omitted--but I like the sauce that results. Add or subtract garlic to your taste.

Provided by Chef Kate

Categories     Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
8 -10 garlic cloves, chopped
1/2 cup dry white wine
6 potatoes, scrubbed, peeled and sliced (I prefer Yukon gold)
salt & freshly ground black pepper
2 lbs fish fillets, fresh (white, firm fleshed fish like cod)
1 lemon, halved
3 tablespoons fresh flat-leaf parsley, chopped
lemon wedge (to garnish)

Steps:

  • Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
  • Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
  • Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
  • Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
  • Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
  • Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
  • Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.

Nutrition Facts : Calories 654.8, Fat 14.9, SaturatedFat 5.1, Cholesterol 139.9, Sodium 253.3, Carbohydrate 65.2, Fiber 8.6, Sugar 5.6, Protein 59.5

IRISH FISHERMAN'S STEW



Irish Fisherman's Stew image

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty.

Provided by GingerlyJ

Categories     Stew

Time 46m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 9

1/2 teaspoon thyme
1/2 lb firm white fish
2 tablespoons vegetable oil
1 chopped onion
1 garlic clove
2 tablespoons flour
2 (14 ounce) cans low sodium chicken broth
1 (15 ounce) can corn
1/2 lb new potato

Steps:

  • sprinkle thyme over both sides of fish.
  • in a large saucepan cook fish in 1 tablespoon of hot oil.
  • heat remaining oil and add onion and garlic and cook until tender.
  • stir in flour and cook 1 minute.
  • add chicken broth , stir in corn and potatoes.
  • remove skin and bones from fish and add to pot.
  • Simmer 35 minutes stirring often.

Nutrition Facts : Calories 353.3, Fat 12.8, SaturatedFat 2, Cholesterol 34, Sodium 111, Carbohydrate 45, Fiber 4.7, Sugar 5.3, Protein 20.2

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