Best Seafood Stew With Grilled Garlic Bread Recipes

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SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

FISHERMAN'S SEAFOOD STEW



Fisherman's Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced
2 cups white wine
64 ounces crushed tomatoes
1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon finely ground pepper
2 1/2 quarts heavy cream
1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
  • Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
  • Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD



Cod and Chorizo Stew with Grilled Garlic Bread image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for brushing
1 medium onion, chopped
3 cloves garlic, chopped, plus 1 whole clove Kosher salt and freshly ground black pepper
4 ounces dried chorizo, diced or sliced
One 14-ounce can whole peeled tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 1/2 teaspoons smoked paprika
One 14-ounce can chickpeas, rinsed and drained
2 roasted red bell peppers, thickly sliced
1 pound skinless cod fillets, cut into 1 1/2-inch pieces
4 thick slices sourdough bread
1/2 cup chopped flat-leaf parsley

Steps:

  • Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
  • Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
  • Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
  • Garnish the stew and bread with the parsley and serve right away.

SEAFOOD STEW



Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 Italian Roma tomatoes
5 garlic cloves, peeled
1 tablespoon olive oil
11/2 onions, julienne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 quart fish stock
3 small boiling potatoes, peeled, cut in half lengthwise, then into 1/8-inch slices
2 carrots, peeled, cut in half lengthwise, then into 1/8-inch slices
1 Morita chile stemmed, seeded and julienned
1 1/2 pounds assorted fish fillets, such as, flounder, sea bass, snapper, cut in 2-inch chunks
1/2 cup chopped cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • Preheat the broiler. Place the tomatoes and garlic on a baking tray and broil until the tomatoes are charred all over and garlic is golden. (Tuck the garlic under the tomatoes as necessary to prevent burning.) Transfer to a blender and puree.
  • Heat the olive oil in a heavy soup pot over moderate heat. Cook the onions with the salt and pepper until translucent. Pour in the wine, turn the heat up to high and reduce by half. Pour in the fish stock and bring back to a boil. Add the potatoes, carrots, garlic tomato puree and morita chile and cook 3 to 5 minutes. Add the fish. Cook 2 to 3 minutes, until the fish is just done. Sprinkle in the cilantro and serve immediately with lime wedges.

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