Shrimp Festival Fish Stew Recipes

FISH AND SHRIMP STEW

Steps:

• Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the garlic and red pepper flakes. Cook for 1-2 minutes, stirring often. Add the parsley and cook for 1-2 minutes. Stir in the tomato paste and cook for 1 minute.
• Add the tomatoes, clam juice, and fish stock. Bring to a simmer and add the butter, oregano, and basil. Simmer for 10-15 minutes. At this point, you want to taste the broth and adjust the seasoning as needed. Add salt and pepper. If needed, add extra tomato paste for more tomato flavor. You can add red pepper flakes for more heat or some extra tomatoes if it is too spicy.
• Make sure the broth is simmering and add the cod. Cook for 5 minutes. Then add the shrimp and cook for 4-5 minutes until opaque and cooked through.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

WONDERFUL SEAFOOD STEW

Steps:

• Thaw fish and shrimp, if frozen.
• Rinse fish and shrimp; pat dry.
• Cut the fish into 1-inch pieces.
• Cover and chill fish pieces and shrimp until needed.
• In a large saucepan heat olive oil over medium-high heat.
• Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
• Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
• Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
• Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
• Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
• Remove the bay leaves before serving.

SHRIMP STEW

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

SHRIMP FESTIVAL FISH STEW

Steps:

• Fry butts meat. Remove the meat. Saute the onions in the drippings; add chopped potatoes and all remaining ingredients. Add 4 gallon tomato cans of water. Bring to a boil and simmer for about 7 hours. Shut off heat and seal tight overnight.
• NOTE: Cook time does not include overnight sitting.