Best Italian Seafood Stew With Garlic Herb Croutons Recipes

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SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS



Seafood Stew With Garlic Rouille Croutons image

Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 35

3 tablespoons/ 45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic, bulb halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/ 45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
shells of 4 crab legs (reserve the meat for the stew, below)
shells of 2 lobster (reserve the meat for the stew, below)
1 tablespoon/ 15ml peppercorn
1 tablespoon/ 15ml cold butter
salt & freshly ground black pepper
2 tablespoons/ 30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
salt & freshly ground black pepper
1 cup/ 250ml frozen peas
6 -8 slices country bread
3 garlic cloves, chopped
1/2 red chili pepper, seeded and chopped
1 egg yolk
1 cup/ 250ml olive oil, plus more for the pan
salt & freshly ground black pepper
1 pound/ 500g clam
8 ounces / 225g mussels
8 ounces/ 225g rock shrimp
meat from 2 lobster
meat from 4 crab legs
olive oil, for drizzling
4 -6 sea scallops, on the shell
fresh chervil

Steps:

  • For the seafood stock:.
  • Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
  • For the roasted leeks and mushrooms:.
  • Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
  • For the rouille croutons:.
  • Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
  • For the seafood stew:.
  • Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
  • Disclaimer:.
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Nutrition Facts : Calories 541.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 77.2, Sodium 909, Carbohydrate 95.8, Fiber 11.9, Sugar 15.2, Protein 29.8

ITALIAN FISHERMAN'S STEW



Italian Fisherman's Stew image

Make and share this Italian Fisherman's Stew recipe from Food.com.

Provided by CIndytc

Categories     Christmas

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 22

peasant bread, cubed
1/4 cup olive oil
1 tablespoon white wine vinegar
1/4 tesp. salt
freshly ground black pepper
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlis cloves, finely chopped
1 (28 ounce) can chopped tomatoes
1 cup chopped roasted red pepper
1 orange, finely grated rind and juice
1 tablespoon sugar
red chile, flakes pinch
0.5 (3/4 liter) bottle dry red wine
2 cups chcken broth
4 sprigs fresh thyme
1 teaspoon salt
1 1/2 lbs bay scallops
1 lb shrimp, peeled
1/4 cup chopped fresh basil

Steps:

  • 1, To prepre croutons, preheat oven to 375 degrees. Sporead bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt & pepper. Set aside.
  • 2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Saute 10 minutes. Add tomates and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
  • 3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.

ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS



Italian Seafood Stew with Garlic-Herb Croutons image

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

12 fresh clams in shells
2 tablespoons white vinegar
12 fresh mussels in shells
2 bottles (8 oz each) clam juice
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 cup dry white wine or water
1 container (7 oz) refrigerated pesto
1 lb cod fillets, cut into bite-size pieces
1/2 lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
1/2 lb uncooked sea scallops (about 16), thawed if frozen
3 tablespoons butter or margarine, softened
16 slices (1/2 inch thick) French bread

Steps:

  • Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
  • Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  • Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
  • Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
  • Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1/2 g

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