Tomatosaffronfishstew Recipes

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TOMATO-SAFFRON FISH STEW



Tomato-Saffron Fish Stew image

This is so very good that I eat it slowly trying to make it last! It's not a bad time consumer but not one that you can knock out in 15 mins either. Take your time and enjoy making this.

Provided by Annacia

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 orange
28 ounces undrained canned tomatoes
4 cups water
1 bay leaf
1/4 teaspoon dried saffron thread
4 minced garlic cloves or 1 teaspoon garlic powder
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground fennel
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish)
1/2 lb lobsters or 1/2 lb scallops
1 lb mussels or 1 lb clam, in the shell
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Steps:

  • Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
  • In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
  • In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
  • Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
  • Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
  • When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
  • Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

Nutrition Facts : Calories 231.3, Fat 3, SaturatedFat 0.5, Cholesterol 118.8, Sodium 1019.4, Carbohydrate 19.3, Fiber 3.4, Sugar 5.2, Protein 31.9

TOMATO FISH STEW RECIPE



Tomato Fish Stew Recipe image

Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 1h

Number Of Ingredients 15

1.5 tablespoons olive oil
1 yellow onion (peeled and diced)
3 cloves garlic (minced)
1 small bulb fennel (core remove and thinly sliced (reserve fronds for optional garnish))
2 ribs celery (cut into about 1/4-inch slices)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like things (plus more for optional garnish))
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 cup water (or white wine)
1 (13.5-ounce) can whole peeled tomatoes (tomatoes roughly mashed with a potato masher to break up before using (a 398 millilitre can))
4 cups fish stock or broth
1/2 pound baby potatoes (cut into bite-sized chunks (roughly an overflowing cup))
1 pound cod fillet (boneless and skinless) (cut into bite-sized pieces (or other similar white fish))
Lemon olive oil (for drizzling over stew (optional but highly recommended))

Steps:

  • Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
  • Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
  • Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
  • Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
  • Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
  • Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
  • To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.

TOMATO FISH STEW



Tomato Fish Stew image

Make and share this Tomato Fish Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 onion, finely chopped
1 green bell pepper, chopped
salt and black pepper
1 tablespoon tomato paste
1 teaspoon cayenne pepper
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 lbs tilapia fillets

Steps:

  • In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
  • Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
  • Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
  • Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES AND SAFFRON



Seafood Stew with Winter Squash, Tomatoes and Saffron image

Categories     Soup/Stew     Fish     Shellfish     Stew     Bass     Clam     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 cup chopped fennel bulb
2 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
1 bay leaf
3 cups bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 cup dry white wine
1/2 cup dry Sherry
1/2 cup water
24 small clams, scrubbed
1/4 teaspoon saffron threads, crushed
1 1/2 pounds sea bass fillets, cut into 1-inch pieces
Fennel fronds (optional)

Steps:

  • Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)
  • Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.
  • Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
  • Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

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