Seafarers Stew Recipes

SEAFARER'S STEW

Steps:

• Take stew meat which has been cut up into whatever size pieces you desire and the sliced onion, and place in bottom of large crockpot.
• On top of that, place the rest of the ingredients.
• We use baby carrots because we like the flavor better than regular carrots so if you use the babies, you can cut them up into whatever size you want and toss them inches Add four (4) cups water, this will provide you with an excellent broth for later.
• Cover and cook on HIGH for about 2 hours.
• Then reduce heat to LOW and let cook the rest of the day, about 6 or so hours, or until the meat is as tender as you like.
• Halfway through the cooking, you will need to stir the crock and make sure all the ingredients are stirred up.
• Serve in bowls with a crusty French Bread or rolls for sopping up the broth.
• This is GREAT for cold weather.
• An even easier variation is to place all the ingredients in an oven proof Dutch Oven, and place in a 250F degree oven overnight.
• Make sure you add the 4 cups of water.
• This requires no attendance on your part.
• You will wake up in the morning with a terrific smelling kitchen and a great breakfast stew.
• You can also cool it down in a Bain-Marie (cold water bath) for service later.
• ENJOY!

SEAFOOD STEW

Steps:

• Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
• Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

FISHERMAN'S STEW

Steps:

• Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
• Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
• Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
• Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
• Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.