Venetian Seafood Stew Recipes

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VENETIAN SEAFOOD STEW



Venetian Seafood Stew image

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 15

2 1/4 pounds cranberry beans (about 4 cups), shelled and washed
8 cups fish stock
2 teaspoons salt
1 fresh bay leaf
5 tablespoons extra-virgin olive oil
12 mussels
1 pound cockles, littleneck clams or Manila clams
1/4 bulb fresh fennel, sliced
4 small carrots
1 cup dry white wine
1 pound jumbo shrimp, shelled and deveined
1 pound filleted salmon, cut into 2-inch chunks
1 pound filleted sea bass or red snapper, cut into 2-inch chunks
6 scallions, trimmed to 3-inch lengths
Salt and freshly ground black pepper to taste

Steps:

  • Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
  • Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
  • Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
  • Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 28 grams, Fiber 13 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 2155 milligrams, Sugar 3 grams, TransFat 0 grams

VENETIAN SHRIMP AND SCALLOPS



Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

  • Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
  • Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
  • Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

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