Best Tomato Seafood Stew With Pasta Recipes

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TOMATO-SEAFOOD STEW WITH PASTA



Tomato-Seafood Stew With Pasta image

Make and share this Tomato-Seafood Stew With Pasta recipe from Food.com.

Provided by JackieOhNo

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 medium onions, coarsely chopped
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
3 garlic cloves, bruised, peeled, thinly sliced
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 bay leaf
2/3 cup dry white wine
1 (18 ounce) can whole tomatoes in puree
1 (8 ounce) bottle clam juice
1 lb linguine
12 littleneck clams, scrubbed (or combination of the two) or 8 ounces sea scallops, halved (or combination of the two)
12 ounces thick cod or 12 ounces haddock fillets, cut into 1-inch chunks
12 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
2 tablespoons fresh basil leaves, shredded
1/2 teaspoon fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer.
  • Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes.
  • Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.).
  • Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite.
  • Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper.
  • Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot.

Nutrition Facts : Calories 750.7, Fat 8, SaturatedFat 1.3, Cholesterol 183.4, Sodium 417.1, Carbohydrate 104.1, Fiber 6, Sugar 8.7, Protein 55.4

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY



Cioppino (Seafood Tomato Stew) Recipe by Tasty image

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 30

4 tablespoons unsalted butter, divided
1 cup extra virgin olive oil, divided
2 large carrots, peeled, trimmed, and minced
1 leek, white part only, trimmed, cleaned, and minced
1 large yellow onion, minced
1 red bell pepper, cored, seeded, and minced
1 small fennel bulb, trimmed, and minced
1 green bell pepper, cored, seeded, and minced
2 celeries, minced
4 cloves garlic, finely chopped
3 cloves garlic, crushed
salt, to taste
freshly cracked pepper, to taste
6 oz tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
2 cups dry white wine, divided
4 cups fish stock
15 oz crushed italian tomato, 2 cans
3 bay leaves
½ lb sea scallop
½ lb shrimp, peeled and deveined
½ lb squid, sliced
½ lb halibut fillet, cut into large pieces
½ lb manila clam, scrubbed
½ lb mussel, scrubbed
sourdough bread, grilled, for serving
½ bunch fresh parsley, chopped, for garnish

Steps:

  • In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
  • Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
  • Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
  • Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
  • Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
  • Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
  • Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
  • Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
  • Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
  • Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
  • Serve with grilled sourdough bread and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams

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 TOMATOES AND BASIL



Seafood Stew with Tomatoes and Basil image

Categories     Herb     Shellfish     Tomato     Stew     Quick & Easy     Dinner     Lunch     Basil     Seafood     Clam     Crab     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1/4cup olive oil
1 1/4 cups chopped onion
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups crushed tomatoes with added puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 6 1/2-ounce cans chopped clams, drained, liquid reserved
1 pound uncooked large shrimp, peeled, deveined
1 6-ounce can crabmeat, drained
1/2 cup chopped fresh basil
Cayenne pepper

Steps:

  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

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