SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW
Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.
Provided by Pillsbury Kitchens
Categories Entree
Time 9h55m
Yield 6
Number Of Ingredients 17
Steps:
- In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
- Cover; cook on low setting for 8 to 9 hours.
- About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.
Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 95 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 430 mg, Sugar 5 g
FISHERMAN'S WHARF CIOPPINO
You can serve this true San Francisco dish with garlic bread.
Provided by norm
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g
FISHERMAN'S WHARF SEAFOOD STEW
From weight watchers cookbook. If you can tolerate the tomatoes, this is an excellent stew. 189 calories, 4g fat, 334 mg sodium, 14 g carbs
Provided by William Algeri
Categories Seafood
Time 45m
Number Of Ingredients 13
Steps:
- 1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
- 2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
- 3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
- 4. Divide stew evenly among 6 large shallow soup bowls.
FISHERMAN'S SEAFOOD STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
FISHERMAN'S WHARF STEW
This is a great chunky stew that is made in the crock-pot. Slightly adapted from a Pillsbury recipe.
Provided by ratherbeswimmin
Categories Stew
Time 10h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
- Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
- Cover and cook on LOW for 8-9 hours.
- 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
- Cook on HIGH for 15-20 minutes or until fish flakes.
- Take out bay leaf and add parsley; stir and serve.
FISHERMAN'S WHARF CIOPPINO
This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.
Provided by GREG IN SAN DIEGO
Categories Chowders
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
- Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
- Cover and simmer for 30 minutes.
- Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
- Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
SAN FRANCISCO SEAFOOD STEW
"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, heat the olive oil.
- Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wine and boil until reduced by half, about 3 minutes.
- Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
- Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- Add the clams, cover and cook just until most of them open, about 5 minutes.
- Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
- Using a slotted spoon, transfer the seafood to 4 bowls.
- Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
- Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
Nutrition Facts : Calories 426, Fat 17, SaturatedFat 5.5, Cholesterol 175.7, Sodium 600.4, Carbohydrate 12.4, Fiber 1, Sugar 4.2, Protein 48.4
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