Best Maine Boatmans Stew Recipes

FISHERMAN'S STEW

Fisherman's Stew image

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Steps:

Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g

H L'S PURE MAINE LOBSTER STEW

H L's Pure Maine Lobster Stew image

Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic!

Provided by Hajar Elizabeth

Categories Lobster

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 maine lobster, cooked and shelled
4 tablespoons butter
1 quart half-and-half cream
salt, if needed

Steps:

Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
Add half&half and bring up to slight hot bubble.
Simmer on low heat 15 minutes stirring occasionally and serve hot.
I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.

Nutrition Facts : Calories 445.3, Fat 39.6, SaturatedFat 24.7, Cholesterol 167.7, Sodium 359.2, Carbohydrate 10.4, Sugar 0.4, Protein 13.5

MAINE BOATMAN'S STEW

Maine Boatman's Stew image

You don't have to be on a boat to have this wonderful seafood dish.

Provided by Daune (pronounced "Dawn") Browne

Categories Fish Soups

Time 1h5m

Number Of Ingredients 11

Ingredients

6 Tbsp olive oil
2 large onions, sliced
1 red bell pepper, seeded and sliced
4 oz mushrooms, sliced
1 1-lb can(s) tomatoes
pinch salt and pepper
pinch dried thyme
1-1/2 c water
2 lb whitefish fillets, skinned (i use haddock)
1/2 c white wine
2 Tbsp chopped parsley

Steps:

1. Heat the oil in a large saucepan and add the onions. Cook until begining to look transluscent. Add the pepper and cook until the vegetables are softened.
2. Add the mushrooms and the tomatoes and bring the mixture to a boil.
3. Add the thyme, salt, pepper and water the simmer for 30 minutes.
4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in the parsley.
5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon the fish stew over it.
6. Shellfish may be added with the fish, if desired. Substitute green peppers for red peppers. The stew may also be served over rice. Accompany with a green salad.