Summer Fish 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.

SUMMER FISH STEW

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
• Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
• Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

EASY FISH STEW

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, celery and chili powder, sauté 3 minutes or until tender.
• Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
• Add the fish, and cook for 3 minutes or until fish is done.
• Taste and add salt and cayenne pepper to taste.
• Stir in parsley.

SUMMER SEAFOOD STEW

Steps:

• Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
• Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
• Ladle stew into bowls. Sprinkle with basil and serve

SUMMER FISH STEW WITH ROUILLE

Steps:

• Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
• Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
• Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
• Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
• Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
• To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.

SEXY FISH STEW

Steps:

• Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
• Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
• Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
• Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

LEMON AND TOMATO FISH STEW

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute.
• Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
• Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces.
• Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
• Divide brown rice evenly between 4 bowls; ladle stew over rice.