Best Haddock Stew Recipes

Portuguese-Style Haddock Stew with Littleneck Clams and Mussles Recipe - (4/5) image

Provided by flour_arrangements

Number Of Ingredients 15

4 tablespoons vegetable oil
1 large Spanish onion, diced
4 garlic cloves, chopped
1 pound chourico sausage, diced
2 teaspoons ground tumeric
1 pinch saffron
2 tomatoes, diced
8 cups chicken broth
3 red bliss potatoes, cut in quarters
24 North Coast Seafoods littleneck clams
4 6-ounce North Coast Seafoods haddock fillets
1 pound North Coast Seafoods P.E.I. mussels
1 small head of kale, stems removed, chopped
Kosher salt
Freshly ground black pepper

Steps:

In a large stockpot, heat oil over medium-high heat. Add onion and garlic; cook until onion is soft. Add sausage, turmeric and saffron; cook for 3-5 minutes. Stir in tomatoes, chicken broth and potatoes; cover and simmer until potatoes are tender. Add clams and then gently place haddock in the pot. Cover and cook for about 5 minutes. Add mussels, cover and cook for 5 minutes, or until mussels have opened. Carefully remove haddock and shellfish from the pot and divide among 4 serving bowls. Turn up the heat to high and add kale. Cook until the kale is soft, about 3 minutes. Season to taste with salt and pepper. Pour into the 4 bowls of seafood. Serve with crusty bread and butter. Makes 4 servings.

HADDOCK STEW image

Yield 8 bowls

Number Of Ingredients 1

roasted 3 lbs roma tomatoes evoo one onion and tons of garlic on 400.

Steps:

On the stove, combined clam juice, tomato paste and magic spice for fish in a soup pot, added the roasted tomato mixture, added 16 oz or so, plus bunch of basil, dried parsley, oregano, basil, can diced tomatoes (didn't roast enough),large container of baby spinach, salt and pepper plus 1 1/2 lbs haddock. Topped with freshly shredded asiago.

Haddock and Broccoli Stew image

Provided by Burgundy Damsel

Categories Stew

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 scallions, sliced
1 lb new potato, diced
1 1/4 cups fish stock or 1 1/4 cups water
1 1/4 cups milk
1 bay leaf
1/2 bunch broccoli floret, sliced
1 lb smoked haddock fillet, skinned
1 (7 ounce) can corn, drained
fresh ground black pepper

Steps:

Place scallions and potatoes in a large saucepan and add the stock or water, bay leaf and milk. Bring the mixture to a boil, then cover pan and simmer for 10 minute.
Add broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the corn.
Season the stew well with freshly ground black pepper, then cover the pan and simmer for another 5 minutes or until the fish is cooked through. Remove the bay leaf, and transfer to a serving dish.
Garnish with scallions and serve hot with crusty bread.

Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 2.2, Cholesterol 98.7, Sodium 1025.9, Carbohydrate 34.9, Fiber 4.1, Sugar 3.5, Protein 37