Blood Vessel Stew Recipes

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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.

LAMB LOIN WITH INDIAN SPICE BLEND AND ROASTED VEGETABLE STEW WITH FRIZZLED BRUSSELS



Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels image

Provided by Anne Burrell

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 28

1 teaspoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon fennel seeds, toasted
1 teaspoon fenugreek seeds, toasted
1 teaspoon mustard seeds, toasted
2 teaspoons salt
Half a lamb loin, cut into 1 1/2-inch chunks
Olive oil, for coating the pan
Roasted Vegetable Stew, recipe follows
Frizzled Brussels, recipe follows
1/2 eggplant (the bottom half), partially peeled, cut into 1-inch pieces
Olive oil
Salt
Crushed red pepper
1/4 head cauliflower, cut into bite-size pieces
1/2 onion, sliced
1/2 bulb fennel, cut into julienne strips
4 plum tomatoes, coarsely chopped
Half a 15.5-ounce can chickpeas
1/2 cup vegetable stock, or more as necessary
2 curry leaves
1 teaspoon ground asafetida
1/2 teaspoon nigella seeds
Pinch Indian Spice Blend, see above
2 to 4 Brussels sprouts, separated into leaves
Olive oil
Pinch salt
Small pinch nigella seeds

Steps:

  • Preheat a cast-iron grill pan over medium-high heat.
  • Add the coriander, cumin, fennel, fenugreek and mustard seeds to a spice grinder and pulse to a powder; transfer to a medium bowl and stir in the salt. Reserve a pinch for the vegetable stew.
  • Toss the lamb with the remaining spice mixture to coat, then thread onto skewers. Coat the pan with olive oil. Sear the skewers on all sides until the lamb is cooked to the desired doneness. Remove from the heat and serve with Roasted Vegetable Stew and Frizzled Brussels.
  • Preheat the oven to 400 degrees F.
  • Add the eggplant to a large bowl and coat with olive oil. Sprinkle with salt and crushed red pepper to taste. Place the eggplant on a baking sheet in a single layer.
  • Put the cauliflower in the bowl and coat with olive oil, then sprinkle with salt and crushed red pepper to taste. Place the cauliflower next to the eggplant on the baking sheet in a single layer. Roast until the vegetables begin to brown, rotating once, 15 to 20 minutes.
  • Add olive oil to coat the bottom of a Dutch oven over medium heat. Add the onions and fennel and cook until translucent. Add the tomatoes and chickpeas and stir gently to combine. Add the vegetable stock, curry leaves, asafetida, nigella seeds and Indian spice blend. Bring to a boil, then reduce to a simmer. Season with salt to taste. Add all of the roasted vegetables to the pot and cook until the vegetables are tender, 15 to 20 minutes. If the stew gets dry, add vegetable stock as needed.
  • Preheat a cast-iron pan over medium-high heat. Toss the Brussels-sprout leaves in oil to coat and sprinkle with salt to taste. When the pan is hot, add the leaves and cook until beginning to brown and shrivel slightly. Remove from the heat and sprinkle with nigella seeds.

BROCCOLI AND TOMATO STEW



Broccoli and Tomato Stew image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick "coins"
2 teaspoons coriander seeds
Extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2-inch piece ginger, peeled and grated on a zester
1 (28-ounce) can San Marzano tomatoes, passed through a food mill

Steps:

  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
  • In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
  • Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.

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