Best Seafood Fricassee Recipes

SEAFOOD FRICASSEE

Seafood Fricassee image

Provided by Bryan Miller

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

OYSTER FRICASSEE

Oyster Fricassee image

I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. -Susan Dippre, Williamsburg, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 quart shucked oysters
3/4 cup butter, divided
2 medium onions, chopped
1-1/2 cups chopped celery
1/2 cup all-purpose flour
2 cups half-and-half cream
2 teaspoons minced fresh parsley
1 teaspoon salt
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 large egg yolks, lightly beaten
2 cups crushed Ritz crackers (about 50 crackers)
Lemon wedges
Fresh thyme sprigs

Steps:

Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes., Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. , Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top. , Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.

Nutrition Facts : Calories 639 calories, Fat 44g fat (23g saturated fat), Cholesterol 297mg cholesterol, Sodium 1024mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

SALT FISH FRICASSEE

Salt Fish Fricassee image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil, plus 1/2 cup
2 large onions, sliced
2 cloves garlic, sliced
4 sprigs fresh thyme
1 pound salted cod fish, soaked in cold water overnight, changing water about 3 times
2 large tomatoes, chopped
Kosher salt
Freshly ground black pepper
Sliced scallion, for garnish

Steps:

In a large skillet over high heat put 1/2 cup olive oil, add the onions garlic, and thyme. Allow the onions to cook for 6 minutes.
Cut the salt fish into 1-inch pieces, and add them to the pot. Cook for 5 minutes, add the tomatoes, and the rest of the oil. Season with salt and pepper, to taste, and let simmer for 15 minutes more. Garnish with sliced scallions.