Best New England Seaport Fishermans Stew Recipes
FISHERMAN'S STEW
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
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
NEW ENGLAND FISH CHOWDER
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts :
NEW ENGLAND SEAPORT FISHERMAN'S STEW RECIPE - (4.1/5)
Provided by Dr_Mom
Number Of Ingredients 9
Steps:
- Regular cooking directions: Preparing the beans: Rinse, drain and pick over. Place in a bowl with 8 cups water and soak for 4 hours at room temperature. As a time-saving alternative, boil for 10 minutes and let stand for 2 hours. Drain beans and place in a 4 quart pot with 8 cups water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While beans are simmering: In a 4 quart pot, sauté vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and drained beans. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stir frequently. Add salt and pepper to taste. Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry. Simmer, uncovered, 10 minutes. Slow Cooker Recipe Directions: Recommended slow cooker: 3-4 quart Preparing the beans the night before: Rinse, drain and pick over the beans. Place beans in a bowl with 2 quarts water, let stand on counter overnight. Assembling the soup in the morning (or the night before): In a medium saucepan sauté contents of vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and stir. Transfer broth mixture to bowl of slow cooker. (May cover and refrigerate overnight.) Cooking the beans: Drain beans and stir into crock pot, cover and cook on HI for 7-8 hours. Add fish (cut into 1-inch pieces) or shrimp, olives and sherry. Continue on LOW one hour, and serve.
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