Seafood Stew For Pasta Recipes

SEAFOOD STEW

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.

SEAFOOD STEW

Steps:

• Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
• To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

SEAFOOD STEW

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

MIXED SEAFOOD PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
• Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
• Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
• Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

SEAFOOD STEW FOR PASTA

Steps:

• Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.