Best Creamy Shellfish And Root Vegetable Stew Recipes

Root Vegetable Stew image

Provided by Karen1961

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small onion, diced
2 teaspoons fresh rosemary, minced
2 small potatoes
2 medium carrots
2 small sweet potatoes
1 white turnip
3 cups chicken broth
1 tablespoon fresh parsley, chopped (optional)

Steps:

Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.

Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4

Creamy Shellfish and Root Vegetable Stew image

Yield Serves 4

Number Of Ingredients 15

2 1/2 cups bottled clam juice
1 1/2 cups dry white wine
12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
3/4 pound uncooked large shrimp, peeled, deveined, shells reserved
1/4 cup (1/2 stick) butter
1 cup finely chopped leek (white and pale green parts only)
1 medium potato, peeled, cut into 1/2-inch pieces
1 cup chopped peeled celery root
1/3 cup Calvados
3/4 pound bay scallops
1/2 cup crème fraîche
3 large egg yolks
2 teaspoons fresh lemon juice
1/4 cup chopped fresh Italian parsley

Steps:

Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.