FISHMONGER'S STEW
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
- Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
- Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
- To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams
PORTUGUESE FISH STEW (CALDEIRADA)
Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!
Provided by Sylvia Fountaine
Categories Fish
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
- Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
- Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
- Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
- Taste broth. Adjust salt, adding more if necessary.
- Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.
Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg
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