SICILIAN-STYLE FISH STEW RECIPE
An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!
Provided by The Mediterranean Dish
Categories Entree/Soup
Time 45m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
- Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
- Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg
SICILIAN FISHERMAN STEW
Categories Dinner
Number Of Ingredients 10
Steps:
- Cook Fish Stock according to directions. Refrigerate for up to 1 week or freeze for 1 month.
- Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the spicy peppers, tomatoes, and potatoes. Raise the heat and bring to a simmer. Add 1/2 cup water and the wine.
- Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper. Ladle out stew then add a 1/2 cup or so of fish broth over the stew. Serve with fresh basil and a good crispy bread like Ciabatta (my favorite soup-bread).
SICILIAN SEAFOOD STEW
Make and share this Sicilian Seafood Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
- Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
- Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
- Reduce the heat, cover, and cook for 2 minutes.
- Add in the clam juice, tomatoes, and wine.
- Cover and simmer for 15 minutes.
- Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
- Add in the lemon juice, salt and pepper to taste; stir to combine.
- Ladle stew into individual serving bowls.
- Sprinkle capers and chopped black olives on top, if desired.
Nutrition Facts : Calories 221.4, Fat 10.3, SaturatedFat 1.4, Cholesterol 91.2, Sodium 702.2, Carbohydrate 13.9, Fiber 3.3, Sugar 6.6, Protein 15.6
LAMPUCA "SICILIAN FISH STEW"
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies and cook for 2 minutes. Deglaze the pan with the white wine and lemon juice. Reduce by half, about 5 minutes. Add the chicken stock, tomato sauce, raisins, harissa, clams, mint and mahi mahi into the pot and partially cover with the lid. Cook until all the clams open and the stew is the consistency of chowder, about 10 minutes. Serve with the toasted bread and harissa.
SICILIAN FISH STEW WITH TOMATO AND PARSLEY
Steps:
- Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.
SICILIAN FISHERMAN'S STEW
Steps:
- Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
- Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.
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EASY & HEARTY ITALIAN FISH STEW RECIPE - CULTURED TABLE
From culturedtable.com
Estimated Reading Time 3 mins
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20-25 minutes.
- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
SICILIAN STYLE FISH STEW | COOL BEAN COOKING
From coolbeancooking.com
Estimated Reading Time 3 mins
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt & pepper, to taste. Stir occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium-low. Cover pot and gently simmer, stirring occasionally, for 20 minutes.
- Uncover and add the chopped cod and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
From jamieoliver.com
- Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft.
SICILIAN FISH STEW | AMERICA'S TEST KITCHEN
From americastestkitchen.com
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SLOW-COOKER SICILIAN FISH STEW | AMERICA'S TEST KITCHEN
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SICILIAN HALIBUT FISH STEW RECIPE – THE FREE COOKBOOK CLUB
From freecookbookclub.com
Estimated Reading Time 2 mins
- Add onion, celery, carrots, zucchini and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until veggies become soft and fragrant, about 4 - 5 minutes.
- Gently scrape any brown bits off bottom of pot with a wooden spoon. Stir to combine and simmer for approximately 2 - 3 minutes.
CLASSIC SICILIAN HALIBUT FISH STEW | TINY KITCHEN DIVAS
From tinykitchendivas.com
Estimated Reading Time 4 mins
- Place a large stockpot on medium heat and sauté the celery, onion, garlic, zucchini, and carrots in olive oil. Add salt and pepper, as needed. Let the veggies cook for about 4 to 5 minutes until they are tender and aromatic. Stir occasionally.
- Using the white wine, deglaze the pot and make sure to scrape off the bottom of the pan using a wooden spoon to get all the brown bits. Stir to fully incorporate the ingredients and allow it to simmer for about 2 to 3 minutes.
- Gradually pour the fish stock and the chopped tomatoes. Leave it to go on a rapid boil and immediately reduce the heat to medium-low. Place the lid of the pot and leave it to simmer for approximately 20 to 25 minutes, stirring frequently.
- Remove the lid then toss in the green beans and halibut. Place the lid back on and continue cooking for 8 to 10 minutes more until the halibut becomes flakey and the beans have slightly softened up.
SICILIAN FISH STEW — ZESTFUL KITCHEN
From zestfulkitchen.com
- Combine pine nuts, mint, one-quarter of garlic, and orange zest in bowl; set aside for serving. Heat oil in Dutch oven over medium heat until shimmering. Add onions, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in thyme, pepper flakes, and remaining garlic and cook until fragrant, about 30 seconds.
- Stir in wine and reserved tomato juice, bring to simmer, and cook until reduced by half, about 4 minutes. Stir in tomatoes, clam juice, raisins, and capers, return to simmer, and cook until flavors meld, about 15 minutes.
- Season swordfish with salt and pepper. Add swordfish to pot and spoon some cooking liquid over top. Bring to simmer and cook for 4 minutes. Off heat, cover and let sit until swordfish flakes apart when gently prodded with paring knife, about 3 minutes. Season with salt and pepper to taste. Serve, sprinkling individual bowls with pine nut mixture.
SICILIAN FISH STEW RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
- In a large pot, heat the olive oil. Add the shallot, tomato, raisins, garlic, capers and coriander and sauté over moderately high heat until fragrant, about 1 minute.
- Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes. Discard any clams or mussels that don’t open.
SICILIAN FISH STEW | JUST PLAIN COOKING
From justplaincooking.ca
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and seafood stock and bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20-25 minutes.
- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
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