Spring Seafood Stew Recipes

SEAFOOD STEW

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.

SPRING SEAFOOD STEW

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.

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.