SPANISH BASQUE SEAFOOD STEW RECIPE
Steps:
- Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
- Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
- Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
- Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
- Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
- Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
- Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
- Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too
Nutrition Facts : Calories 587 kcal, Carbohydrate 18 g, Cholesterol 228 mg, Fiber 2 g, Protein 63 g, SaturatedFat 3 g, Sodium 1369 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SOUTHERN SALMON STEW
Southern salmon stew is the perfect comfort food for your family that includes your favorite fish! It's overflowing with savory flavors and only takes ten teeny tiny minutes to whip up!
Provided by Alison Wood
Categories Main Dish
Time 10m
Number Of Ingredients 9
Steps:
- Heat salmon, milk and butter on medium-low heat for three minutes and stir.
- Add seasonings and optional potatoes, if desired.
- Cook additional 7 minutes and serve.
- Top with crumbled bacon and croutons, if desired.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SALMON AND MIXED VEGETABLE STEW
My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.
Provided by sodman
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
- Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
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