Tomatosaffronfishstew Recipes

MEXICAN FISH STEW

Steps:

• Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
• Per serving: Calories 381
• Fat 10 g (Saturated 2 g)
• Cholesterol 85 mg
• Sodium 333 mg
• Carbohydrate 36 g
• Fiber 5 g
• Protein 39 g

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

TOMATO FISH STEW RECIPE

Steps:

• Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
• Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
• Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
• Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
• Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
• Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
• To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.

TOMATO FISH STEW

Steps:

• In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
• Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
• Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

FISHMONGER'S STEW

Steps:

• Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
• Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
• Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
• To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

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.

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES AND SAFFRON

Steps:

• Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)
• Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.
• Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
• Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

BLACK COD IN TOMATO-SAFFRON STEW

Steps:

• Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
• Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW

Steps:

• In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
• Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
• Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
• Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
• Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

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.