Best Seafood Stew With Vegetables Recipes

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SEAFOOD STEW



Seafood Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil
2 cups diced onions (medium dice)
1 cup diced fennel (medium dice)
1/2 cup diced carrots (medium dice)
1/2 cup diced leeks (medium dice)
Kosher salt
1 cup water
4 ounces white wine
One 28-ounce can crushed tomatoes
1/2 cup halved kalamata olives
1 orange, 2 to 3 pieces of rind peeled with a vegetable peeler
Freshly ground black pepper
8 ounces clams, cleaned
8 ounces mussels, cleaned
8 ounces shrimp, peeled and deveined
4 ounces calamari, cut into 1/2-inch rings
Parsley leaves, roughly torn (about 1/2 cup)
Mint leaves, roughly torn (about 1/4 cup)
Crusty grilled bread, for serving
Red pepper flakes, optional

Steps:

  • Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
  • To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

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 (use 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

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 one or two slices of toasted baguette.

CIOPPINO (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

SEAFOOD STEW WITH VEGETABLES



Seafood Stew With Vegetables image

Provided by Pierre Franey

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups bay or ocean scallops
1 pound shrimp, shelled and deveined
1 cup oysters with their liquor
Salt to taste if desired
Freshly ground pepper to taste
1 tomato, about 1/2 pound
2 ribs celery
1 small carrot, trimmed and scraped
1 2-inch length of leek
2 tablespoons olive oil
1/3 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
2 teaspoons tomato paste
2 teaspoons grated fresh ginger
3 tablespoons finely chopped parsley

Steps:

  • Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
  • Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
  • Cut celery crosswise into thin pieces. There should be about 1/2 cup.
  • Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
  • Cut leek into very thin julienne strips. There should be about 1/2 cup.
  • Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
  • Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
  • Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams

SLOW-COOKER SEAFOOD STEW



Slow-Cooker Seafood Stew image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

Steps:

  • In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • Cover; cook on High setting for 4 hours.
  • Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

ITALIAN FISH AND VEGETABLE STEW



Italian Fish and Vegetable Stew image

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.

Provided by Mindy Hermann, RDN

Categories     Soup/Stew     Fish     Lemon Juice     Vinegar     Mustard     Garlic     Bell Pepper     Zucchini     Tomato     Basil     Oregano     Wheat/Gluten-Free     Dairy Free     Dinner     Quick and Healthy     Quick & Easy     Crohn's & Colitis     Crohn's

Yield 4 servings

Number Of Ingredients 13

1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces
Kosher salt, freshly ground pepper
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 Tbsp. extra-virgin olive oil, divided
1 cup dry or instant polenta (coarse cornmeal)
1 garlic clove, smashed
1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces
1 medium zucchini, cut into 2" pieces
1 pint cherry or grape tomatoes, halved
1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving
1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

Steps:

  • Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
  • Cook polenta according to package directions.
  • Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
  • Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
  • Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
  • Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.

FISH SOUP/STEW WITH VEGETABLES



Fish Soup/Stew With Vegetables image

Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

Provided by Leggy Peggy

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs fish, firm, white and diced
1 tablespoon oil (optional if bacon has enough fat)
1 cup bacon, diced (or more)
1 medium onion, chopped
1 medium green bell pepper, chopped (capsicum)
1 medium red bell pepper, chopped (capsicum)
1 cup celery, chopped (optional)
3 cups boiling water
4 medium potatoes, peeled and diced
1/4-1 teaspoon thyme
1/4-1 teaspoon basil
1/4-1 teaspoon oregano
1/2 teaspoon salt
3 -4 dashes Tabasco sauce
3 cups tomato juice

Steps:

  • If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
  • In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
  • Add onion, bell peppers and celery, and fry until softened.
  • Add water, potatoes, seasonings and fish.
  • Cook for 15-20 minutes or until potatoes are tender.
  • If your fish will cook very quickly, you can wait to add it with the tomato juice.
  • Add tomato juice and heat through.

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