Mediterranean Style Seafood Chowder Recipes

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MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE



Mediterranean Fish Chowder With Potatoes and Kale image

This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt to taste
2 to 4 garlic cloves, minced
4 anchovy fillets, soaked in water for 4 minutes, drained and chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can chopped tomatoes, with liquid
1 tablespoon tomato paste
1 quart water
1 pound fingerling or Yukon gold potatoes, scrubbed and sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chili if desired, tied together with a string
Generous pinch of saffron (optional)
Freshly ground pepper
1 bunch (10 to 12 ounces) black kale, stemmed and washed thoroughly in 2 changes of water
1 1/2 pounds firm, white-fleshed fish, like halibut, tilapia, Pacific cod or black cod, cut in 2- or 3-inch pieces

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
  • Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
  • Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  • Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams

MEDITERRANEAN SEAFOOD MEDLEY



Mediterranean Seafood Medley image

Here's an exotic, gourmet dish that will impress everyone. Fennel and shellfish are steamed with an herbed saffron broth, and served along with seared sea bass fillets. It takes some effort to prepare, but your guests will never forget this meal!

Provided by IMANKAY

Categories     World Cuisine Recipes     European     French

Time 3h

Yield 6

Number Of Ingredients 29

20 baby squid (tubes and tentacles), cleaned
3 cups milk
2 tablespoons extra-virgin olive oil
8 cloves garlic, minced
2 small onions, chopped
2 large carrots, chopped
2 tomatoes, chopped
1 small fennel bulb, diced
½ cup tomato paste
1 cup dry white wine
3 cups chicken stock
½ bunch fresh parsley
½ bunch fresh tarragon
½ bunch fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon loosely packed saffron threads
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
½ cup oil-packed sun-dried tomatoes, drained and cut into strips
6 baby fennel bulbs, halved
½ bunch fresh thyme, chopped
10 fresh oysters in shells, well scrubbed
20 littleneck clams
20 fresh mussels
6 (6 ounce) fillets fresh sea bass
salt and pepper to taste
2 tablespoons extra-virgin olive oil
6 sprigs parsley, for garnish

Steps:

  • Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms.
  • While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.
  • Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.

Nutrition Facts : Calories 641.4 calories, Carbohydrate 35.8 g, Cholesterol 313.3 mg, Fat 25.8 g, Fiber 7.6 g, Protein 60.2 g, SaturatedFat 5.5 g, Sodium 896.5 mg, Sugar 13.2 g

MEDITERRANEAN-STYLE SEAFOOD CHOWDER



Mediterranean-Style Seafood Chowder image

Provided by My Food and Family

Categories     Shellfish

Time 25m

Yield 10 servings

Number Of Ingredients 11

2 cups small pasta shells, uncooked
2 Tbsp. olive oil
1 each green and red pepper, cut into thin strips
2 stalks celery, sliced
1 onion, chopped
1 lb. uncooked deveined peeled medium shrimp
1 lb. bay scallops
1 cup clam juice
1 can (6.5 oz.) minced clams, undrained
1 jar (24 oz.) CLASSICO Vodka Sauce Pasta Sauce
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Add shrimp and scallops; cook 2 to 3 min. or just until shrimp turn pink and scallops are opaque, stirring occasionally. Add remaining ingredients; stir. Simmer on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to chowder; stir.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

MEDITERRANEAN SEAFOOD STEW



Mediterranean Seafood Stew image

Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 medium onion, finely chopped
1 tablespoon olive oil
1-1/2 teaspoons minced garlic, divided
1/2 pound plum tomatoes, seeded and diced
1 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 cup clam juice
1/3 cup white wine or additional clam juice
1 tablespoon tomato paste
1/2 teaspoon salt
1 pound orange roughy or red snapper fillets, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.

Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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

MEDITERRANEAN SEAFOOD CHOWDER



Mediterranean Seafood Chowder image

Make and share this Mediterranean Seafood Chowder recipe from Food.com.

Provided by Boomette

Categories     Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups yellow sweet peppers or 1 1/2 cups red peppers, chopped
1 large onion, quartered and thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
2 1/4 cups water
1 (14 1/2 ounce) can chicken broth
1 cup uncooked long grain rice
1/2 cup white wine or 1/2 cup additional chicken broth
1/2-1 teaspoon dried thyme
1/2-1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces cod fish fillets, cut into pieces

Steps:

  • In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
  • Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

MEDITERRANEAN SEAFOOD CHOWDER



Mediterranean Seafood Chowder image

My family is not overly fond of seafood, but they really enjoy this rich-tasting soup that combines shrimp and cod. Serve a green salad alongside and you have a satisfying meal. -Erin Nicole Morris, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 cups chopped sweet yellow or red peppers
1 large onion, quartered and thinly sliced
2 tablespoons olive oil
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
2-1/4 cups water
1 can (14-1/2 ounces) chicken broth
1 cup uncooked long grain rice
1/2 cup white wine or additional chicken broth
1/2 to 1 teaspoon dried thyme
1/2 to 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces cod fillets, cut into pieces

Steps:

  • In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, broth, rice, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

MEDITERRANEAN FISH CHOWDER



Mediterranean Fish Chowder image

Make and share this Mediterranean Fish Chowder recipe from Food.com.

Provided by threeovens

Categories     Chowders

Time 55m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

1 quart water
1/4 cup onion, minced
3/4 teaspoon fennel seed, crushed
1/2 teaspoon garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/16 teaspoon fresh ground pepper
1 bay leaf
1 cup potato, peeled and diced
1/2 cup carrot, sliced thin
1/2 cup zucchini, sliced
1 lb cod fish fillets or 1 lb halibut fillet, cut into 1 inch cubes
1/2 cup dry white wine

Steps:

  • Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
  • Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
  • Remove bay leaf and serve with Italian or sourdough bread.

Nutrition Facts : Calories 114.2, Fat 1, SaturatedFat 0.2, Cholesterol 36.3, Sodium 268.5, Carbohydrate 7.1, Fiber 1.1, Sugar 1.3, Protein 15.1

CHARLEY'S CHOWDER SOUP - CHUCK MUER RECIPE - (3.6/5)



Charley's Chowder Soup - Chuck Muer Recipe - (3.6/5) image

Provided by zeenieme

Number Of Ingredients 10

3 ounces oil
3 medium size cloves of garlic smashed
4 ounce onions, chopped fine
3 ounces celery, chopped fine
a titch each of: oregano, basil and thyme
6 ounces stewed tomatoes chopped very fine
1 gallon water
2 pounds boneless fish (pollack or turbot)
Salt to taste
Clam juice

Steps:

  • 1. Place olive oil in large pot, heat on stove until very hot 2. Drop the smashed garlic cloves into the hot oil Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil 3. While the oil is hot, add the onions and cook for a minute or two 4. Add the basil, oregano and thyme and cook for another minute 5. Add the celery and cook until translucent in color 6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes 7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder) 8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat. 9. Stir often to break up fish and blend flavor 10. When serving add the chopped parsley. When chowder is finished remove any excess oils that may come to the surface

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