White Fish Stew With Dumplings Recipes

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WHITE-FISH STEW WITH DUMPLINGS



White-Fish Stew with Dumplings image

This easy one-pot meal has you drop spoonfuls of biscuit dough on top of a simmering pot of delicate fish stew. The result is a comforting dinner ideal for shoulder season.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons heavy cream
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 bottles (each 8 ounces) clam juice
1 teaspoon fresh thyme leaves
1 pound skinless cod or halibut fillets (3 to 4)
2 tablespoons chopped fresh parsley leaves

Steps:

  • Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes.
  • Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes.
  • Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve.

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 5

Number Of Ingredients 18

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

Steps:

  • In a bowl, toss cubed beef with flour to coat.
  • Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  • Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  • In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g

FISH STEW WITH AREPA DUMPLINGS



Fish Stew with Arepa Dumplings image

Serve this Fish Stew with Arepa Dumplings today. Spanish olives and capers help give this Fish Stew with Arepa Dumplings dish its amazing flavor.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 13

juice from 1 lemon
6 cod fillets (1-1/2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
10 leeks (1-1/4 lb.), white parts thinly sliced
1 each green and red pepper, cut into thin strips
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup hot water
2 Tbsp. butter
1/2 cup white cornmeal (arepa flour)
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (6 oz.) baby spinach leaves
10 Spanish olives, sliced
1 Tbsp. capers

Steps:

  • Pour lemon juice over fish in shallow dish; set aside. Heat dressing in large skillet on medium heat. Add leeks and peppers; cook 8 min. or until tender. Stir in broth; bring to boil. Add fish; cover. Simmer on medium heat 5 min. or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm. Reserve vegetables and cooking liquid for later use.
  • Mix hot water, butter, cornmeal and cheese until mixture forms soft dough. Divide into 12 portions; shape each into ball. Cook in large saucepan of boiling water 5 min. or until slightly firm; drain.
  • Blend cooked vegetables and reserved liquid in blender until smooth. Return to skillet. Add spinach, olives and capers; stir. Bring to boil; cover. Simmer on medium heat 3 min. or until spinach is wilted, stirring occasionally. Add fish and dumplings; cook 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

BEEF STEW WITH CHEDDAR DUMPLINGS



Beef Stew with Cheddar Dumplings image

My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Steps:

  • In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

SIMPLE FISH STEW



Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

  • Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
  • Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

BEEF STEW WITH DILLY DUMPLINGS



Beef Stew with Dilly Dumplings image

For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests.

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 23

1/3 cup all-purpose flour
1-1/8 teaspoons salt, divided
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
2 cups sliced fresh carrots
2 cups cubed peeled potatoes
2 medium onions, chopped
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
DUMPLINGS:
1-1/2 cups all-purpose flour
1 tablespoon minced fresh parsley
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dill weed
1 egg, lightly beaten
2/3 cup fat-free milk
1 tablespoon canola oil

Steps:

  • In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 407 calories, Fat 14g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

MUM'S BEEF STEW WITH DUMPLINGS



Mum's Beef Stew With Dumplings image

A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.

Provided by Marina K

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 kg stewing beef
flour (for dredging)
2 -3 tablespoons olive oil
pepper
1 large onion, diced
2 -3 garlic cloves, minced
1 teaspoon thyme
1 pinch savory
1/2 teaspoon celery seed
2 -3 cups water
1 -2 bay leaf
1 cup wine or 1 cup beer
2 beef bouillon cubes
1 tablespoon Worcestershire sauce (optional)
3 -4 carrots
2 celery ribs
1/2 rutabaga
1 large potato
2/3 cup frozen peas
salt
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon seasoning salt
1 teaspoon italian seasoning, crushed
1/4 teaspoon cayenne
3 tablespoons shortening
3/4-1 cup skim milk

Steps:

  • Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
  • Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
  • Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
  • Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
  • Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
  • Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
  • Add peas and salt 5 minutes before serving.
  • DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
  • Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
  • Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
  • Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8

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