Best Saffron Fish Stew With White Beans Recipes

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PORTUGUESE FISH STEW (CALDEIRADA)



Portuguese Fish Stew (Caldeirada) image

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

3 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
2 tomatoes, diced
1/4 cup white wine
4 cups chicken stock (or fish stock, or use half clam juice)
2 teaspoons fish sauce ( skip if using fish stock/clam juice)
large pinch saffron, crumbled
1/8 teaspoon ground clove (or allspice)- optional see notes
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-2 tablespoons fresh thyme (lemon thyme is nice)
1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.
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1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.

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

WHITE BEAN FISH STEW



White Bean Fish Stew image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon olive oil
2 ribs celery, diced
1 bulb fennel, top only, coarsely chopped, fronds reserved
1 onion, diced
Kosher salt
Crushed red pepper
2 cloves garlic, smashed
1 1/2 pounds cod fish bones
1/2 cup dry white wine
2 bay leaves
1 small bundle fresh thyme, tied with twine
Olive oil
2 ribs celery, diced
1/2 bulb fennel, diced
1/2 onion, diced
Pinch crushed red pepper
Kosher salt
2 cloves garlic, smashed
1/2 cup dry white wine
One 16-ounce can cannellini beans, drained
One 16-ounce can San Marzano tomatoes
Pinch of saffron
2 cod cheeks
4 shrimp, shelled and deveined
2 calamari, cleaned and cut into rounds
10 mussels, cleaned
Good-quality olive oil, for finishing
Pinch of fennel pollen
4 slices crusty bread, grilled with olive oil

Steps:

  • For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
  • Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
  • For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
  • Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
  • Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
  • To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.

SAFFRON FISH STEW WITH WHITE BEANS



Saffron Fish Stew With White Beans image

From Cooking Light April 2010. The dish is "middle eastern inspired". The recipe suggests flounder or halibut.

Provided by Lillismomma

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon ground fennel
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1 sprig thyme
1/2 teaspoon grated fresh orange rind
1/4 teaspoon saffron thread, crushed
1 1/2 cups water
1 1/2 cups clam juice
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1 lb flounder fillets, cut into 2-inch pieces
1 (14 ounce) can great northern beans, rinsed and drained
fresh thyme leave

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
  • Stir in rind and saffron; add water, clam juice and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes.
  • Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.

Nutrition Facts : Calories 316.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 54.4, Sodium 793.6, Carbohydrate 37.8, Fiber 8.1, Sugar 8.6, Protein 29.8

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