Spicyfishstew Recipes

SPICY FISH STEW

Spicy Fish Stew image

This wonderfully flavorful spicy fish stew is one of my favorite ways to incorporate more fish into my diet.

Provided by Vered DeLeeuw

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon minced fresh garlic
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon crushed red peppers
3 cups Pomi strained tomatoes (or canned tomato sauce, no salt added*)
2 teaspoons Diamond Crystal kosher salt
2 (6 oz) cod fillets (cut into 2-inch chunks)
2 (6 oz) salmon fillets (cut into 2-inch chunks)
2 tablespoons chopped parsley (or cilantro)

Steps:

Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds.
Whisk in the tomato sauce and kosher salt. When the mixture starts to boil, add the fish pieces, spooning the sauce on top to cover them. Bring back to a gentle boil.
Cover (use heavy-duty foil if your skillet does not come with a lid), lower the heat to medium-low, and cook until the fish is cooked through, about 15 minutes. Garnish with parsley and serve.

Nutrition Facts : ServingSize 0.25 recipe, Calories 332 kcal, Carbohydrate 13 g, Protein 33 g, Fat 15 g, SaturatedFat 2 g, Sodium 678 mg, Fiber 4 g

SPICY FISH STEW

Spicy Fish Stew image

This is spicy, tasty and easy. Adapted from 'A Spoonful of Ginger', one of my favorite Nina Simonds cookbooks. The original calls for cod, I use orange roughy, and I also cut down the amount of red onions for my family's taste....add more if you like. This is good with steamed rice and crusty bread.

Provided by Hey Jude

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons vegetable oil
1 1/2 tablespoons minced garlic
1 large red onion, chopped
1 teaspoon crushed red pepper flakes
1 large green pepper, chopped
2 1/2 cups peeled seeded and coarsely chopped tomatoes
1 1/2 cups rice wine or 1 1/2 cups sake
1 1/2 cups clam juice or 1 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish)
2 tablespoons minced scallion tops

Steps:

In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

Nutrition Facts : Calories 257.3, Fat 4.6, SaturatedFat 0.5, Cholesterol 68.2, Sodium 889.2, Carbohydrate 17.2, Fiber 2.1, Sugar 5.8, Protein 20.6

SIMPLE SPICY FISH STEW

Simple spicy fish stew image

Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
2 garlic cloves , crushed
1 tsp ground cumin
½ tsp paprika
200g can chopped tomato
1 red pepper , deseeded, cut into chunks
450g white fish fillets, cut into chunks
handful coriander , roughly chopped
1 lemon , cut into wedges

Steps:

Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

Nutrition Facts : Calories 143 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.28 milligram of sodium

SPICY RED FISH STEW

Spicy Red Fish Stew image

Provided by Meriel MacDonald

Categories Soup/Stew Tomato Sauté Stew Low Carb Quick & Easy Cod Bell Pepper Winter Shallot Cilantro Bon Appétit London England

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 large red bell peppers
5 tablespoons extra-virgin olive oil
12 shallots, chopped
2 14 1/2-ounce cans chopped tomatoes in juice
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
2 pounds halibut or cod fillets, cut into 1-inch pieces

Steps:

Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.

SPICY SEAFOOD STEW

Spicy Seafood Stew image

The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

Ingredients

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 jar (24 ounces) pasta sauce
2 jars (6 ounces each) sliced mushrooms, drained
1-1/2 teaspoons ground turmeric
1-1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
1/4 teaspoon salt
1-1/2 cups water
1 pound sea scallops
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Nutrition Facts : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.

SPICY FISH SOUP

Spicy Fish Soup image

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Steps:

Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

SPICY FISH STEW

Spicy fish stew image

Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
2 onions , thinly sliced
3 spring onions , chopped
3 garlic cloves , chopped
1 red chilli , seeded and thinly sliced
few thyme sprigs
2 x 400g cans chopped tomatoes
400ml vegetable bouillon made with 2 tsp vegetable bouillon powder
2 green peppers , seeded and cut into pieces
160g brown basmati rice
400g can and 210g can red kidney beans , drained
handful fresh coriander , chopped, plus a few sprigs extra
handful flat-leaf parsley , chopped
550g pack frozen wild salmon , skinned and cut into large pieces
1 lime , zested

Steps:

Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

Nutrition Facts : Calories 664 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium

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