Old Stone Fish Stew Recipes
ANYTIME FISH AND SHELLFISH STEW
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
- As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
More about "old stone fish stew recipes"
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
FISH STEW - THE KITCHEN MAGPIE
From thekitchenmagpie.com
TRADITIONAL NEWFOUNDLAND STEWED COD - BONITA'S KITCHEN
From bonitaskitchen.com
SCOFF VIDEO 8/8: MARINA PLOUGHMAN, TRADITIONAL FISH STEW
From foodfirstnl.ca
EASY NORTH CAROLINA FISH STEW RECIPE - OUTER BANKS RECIPES
From outerbanksrecipes.com
4 STONE AGE RECIPES YOU CAN MAKE TODAY - STUMP …
From stumpcrosscaverns.co.uk
COD FISH STEW - LIVING THE GOURMET
From livingthegourmet.com
QUICK AND EASY FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
20 FISH STEW RECIPES THAT ARE WARM AND COMFORTING
From allrecipes.com
CIOPPINO (SEAFOOD STEW) - THE MEDITERRANEAN DISH
From themediterraneandish.com
COD STEW - TRADITIONAL NEWFOUNDLAND - BONITA'S KITCHEN
From bonitaskitchen.com
OLD STONE FISH STEW - DINING AND COOKING
From diningandcooking.com
EASY CIOPPINO (SEAFOOD STEW) - DAMN DELICIOUS
From damndelicious.net
OLD STONE FISH STEW RECIPES
From tfrecipes.com
FISH STEW - JAMIE OLIVER RECIPES
From jamieoliver.com
SICILIAN-STYLE FISH STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
REAL BOUILLABAISSE (BOUILLABAISSE MARSEILLAISE) RECIPE
From seriouseats.com
TRADITIONAL OYSTER STEW RECIPE - ALLSPICE BLOG
From allspiceblog.com
MATALOTTA-STYLE MIXED FISH STEW - LIDIA - LIDIA'S ITALY
From lidiasitaly.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...
Check it out »
You'll also love
