Italian Fish And Vegetable Stew Recipes

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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.

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.

ITALIAN FISH STEW



Italian Fish Stew image

Salmon fillets and shrimp cooked in a tomato sauce with onions, garlic, and fresh herbs. This Italian Fish Stew makes an easy and scrumptious dinner, and comes together in less than 30 minutes.

Provided by Tania Sheff

Categories     Main Dish

Time 30m

Number Of Ingredients 13

2 tbsp. olive oil
1/2 medium onion (diced)
2 garlic cloves (finely chopped)
2 anchovy fillets
1/8 tsp. red pepper flakes
1 cup tomato sauce
1 cup clam juice
1/2 lb. raw shrimp (peeled and deveined)
1/2 lb. fresh salmon (cut into medium cubes)
1/2 tsp. salt (or to taste)
1 tbsp. fresh oregano (chopped)
1/2 tbsp. fresh rosemary (chopped)
1 tbsp. fresh parsley (chopped)

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4-5 minutes, just until it softens and cooks through.
  • Add the garlic, anchovy fillets, and red pepper flakes to the onions and cook for 1 minute.
  • Add the tomato sauce and clam juice and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes.
  • Add the salmon pieces, shrimp, chopped herbs, and salt. Stir gently. Cook for about 5 minutes, or until the seafood is cooked through.
  • Garnish with fresh herbs. Serve.

Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 25 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 175 mg, Sodium 1184 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

KITCHEN PLAY - ITALIAN FISH AND POTATO STEW



Kitchen Play - Italian Fish and Potato Stew image

Provided by Aggie's Kitchen

Categories     Fish

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 celery stalks, small dice
2 red potatoes, small dice
1 large white potato, small dice
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
pinch salt and pepper
1 28 oz can of Italian diced tomatoes
1 8 0z bottle of clam juice
4 cups of broth (chicken or vegetable - I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)
juice from 1 large lemon
1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ - 1 1/2 " pieces handful of roughly chopped green and kalamata olives
additional salt and pepper, to taste

Steps:

  • In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
  • Serve with whole grain bread, crackers or on it own.

ITALIAN VEGETABLE STEW



Italian Vegetable Stew image

Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.

Provided by RALEPRICE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
4 cloves garlic
3 tablespoons olive oil
3 large carrots, cut into 2-inch pieces
½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
kosher salt
½ teaspoon ground black pepper
1 ½ pounds tomatoes, coarsely chopped
2 zucchini, cut into 1-inch rounds
½ pound fresh green beans, trimmed
3 potatoes
1 tablespoon olive oil, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  • Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  • Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  • Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g

SICILIAN-STYLE FISH STEW RECIPE



Sicilian-Style Fish Stew Recipe image

An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!

Provided by The Mediterranean Dish

Categories     Entree/Soup

Time 45m

Number Of Ingredients 16

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
3/4 cup dry white wine
1 28-oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
1/4 cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
1/2 cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

Steps:

  • Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  • Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  • Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  • Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg

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