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.
More about "halibut and mussel stew with fennel peppers and saffron recipes"
CIOPPINO (SEAFOOD STEW) - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (38)Uploaded Dec 21, 2022Category Entree or Side Dish, Seafood, SoupPublished Nov 29, 2022
FISH STEW FENNEL SAFFRON WITH HALIBUT WITH LEEKS RECIPES
The Best Fish Stew Fennel Saffron With Halibut With Leeks Recipes on Yummly | Seafood Stew And Noodles, Seafood Stew, Halibut And Saffron Soup From yummly.com
THE BEST SAFFRON SEAFOOD STEW - THE MEDITERRANEAN CHICK
Sep 24, 2020 Add the calamari, Stir regularly for 3 minutes. Add the peeled shrimp the diced tomatoes. Now add “step 1” – The Mixture of vegetable’s stock & Saffron”, bring to boil. Now … From themediterraneanchick.com
Heat olive oil over medium heat and saute the fennel. Once the fennel has softened slightly, add the onion and cook until tender. Add garlic and continue to saute until golden. Add the tomato paste and stir until well combined. Add the … From zoupbroth.com
HALIBUT AND MUSSEL STEW WITH FENNEL PEPPERS AND SAFFRON BY IVY …
Ladle into wide, shallow bowls and serve with the garlic toasts. variations To serve 1 vegetarian and 3 meat lovers: Reduce the halibut to 8 oz. and the mussels to 10. Just before stirring the … From food-recipe.info
Feb 3, 2023 Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes. Stir in tomato paste, garlic, oregano and red pepper flakes until … From damndelicious.net
PAN-ROASTED BC HALIBUT RECIPE WITH MUSSELS, CHORIZO & FENNEL
Apr 10, 2022 Method. Pre-cook fingerling potato ahead of time and chill. Rinse and clean mussels. Set aside on a bowl of ice. Heat up a large sauté pan and drizzle olive oil. Deeply … From nuvomagazine.com
12 mussels scrubbed and de-bearded (discard any mussels that are open, broken or don’t close their shells when tapped) Pre-heat a large Dutch oven over medium heat. Add the olive oil and sauté the leek and garlic for 3 to 4 minutes. Add the … From bluejeanchef.com
Dec 11, 2020 Instructions. Heat olive oil or butter, over medium heat, in medium to large saucepan. 2 tablespoon olive oil or butter. Add leeks and cook, stirring for 5 minutes. Reduce heat if starting to brown. 3 sliced leeks, dark green tops … From mypocketkitchen.com
HALIBUT, MUSSEL AND SAFFRON STEW - WAITROSE & PARTNERS
Bubble down for a few seconds, then add the saffron and its liquid, along with the mussels and halibut. Cover and turn the heat down to low. Simmer gently for 5 minutes until the mussels have opened and the fish is cooked through and … From waitrose.com
Dec 10, 2021 In a large, heavy bottomed pot or Dutch oven, warm olive oil and cook onions until translucent (4-5 minutes). Add garlic, fennel, herbs and red pepper flakes and cook another 2 … From modernmediterranean.com
HALIBUT BRAISED WITH SAFFRON, FENNEL, TOMATOES AND …
Remove the fish from the pan and, keeping the pan over the heat, lower the heat to medium. Add the garlic and onion and cook for 1 minute. Next add the leeks, fennel and saffron and cook until the vegetables are tender. Add a little more … From ciaoitalia.com
CIOPPINO WITH FENNEL AND SAFFRON {A COLLABORATION}
Feb 4, 2015 Cover and bring to a simmer, steaming the mollusks until they open. Remove the mollusks and strain and reserve the broth. In a large soup pot, heat the oil and saffron over a medium flame until the oil shimmers, then add … From bojongourmet.com
A quick fennel white fine fish stock is combined with succulent chunks of halibut, Manila clams, and a saffron garlic paste. Garnish with toasted bread and a rich, homemade aioli. Use code TRIPLE10 to save $10 on your first three grocery … From sidechef.com
HALIBUT AND MUSSEL STEW WITH FENNEL, PEPPERS, AND …
1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups) 1 medium carrot, peeled and thinly sliced crosswise (3/4 cup) 1 small red … From food-recipe.info
HALIBUT AND MUSSEL STEW WITH FENNEL, PEPPERS, AND SAFFRON RECIPE
Save this Halibut and mussel stew with fennel, peppers, and saffron recipe and more from Fine Cooking Magazine, Feb/Mar 2010 to your own online collection at EatYourBooks.com ... From eatyourbooks.com
EASY CIOPPINO RECIPE-A DELICIOUS ITALIAN SEAFOOD STEW
Aug 30, 2023 Add in crumbled Italian sausage and sauce until cooked though. Add 2 cloves minced garlic, aniseed, onion, saffron and red pepper flakes. Sauté approximately 5 minutes until onion is translucent. Add chopped tomatoes and … From sabrinacurrie.com
HALIBUT AND MUSSEL STEW WITH FENNEL PEPPERS AND SAFFRON RECIPES
Cover with foil and bake until the fennel is tender, about 20 minutes. Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over … From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...