ASIAN SEAFOOD STEW RECIPES

SHANGHAI-INSPIRED FISH STEW RECIPE | MYRECIPES

Shanghai-Inspired Fish Stew Recipe | MyRecipes image

Traditionally, this comfort-food stew is made with flash-fried and then long-simmered fish heads. Tilapia fillets make an excellent, quick-cooking substitute.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 8 servings

Number Of Ingredients 14

Ingredients

3 ounces uncooked bean threads (cellophane noodles)
2 cups boiling water
1 ounce dried wood ear mushrooms
4 cups fat-free, less-sodium chicken broth
2 tablespoons julienne-cut peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon less-sodium soy sauce
1 tablespoon Chinese black vinegar or Worcestershire sauce
½ teaspoon ground white pepper
½ teaspoon dark sesame oil
¼ teaspoon salt
1 pound tilapia fillets, cut into bite-sized pieces
8 ounces silken firm tofu, drained and cubed
¼ cup thinly sliced green onions

Steps:

Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mushroom soaking liquid, broth, and next 7 ingredients (through salt) in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add tilapia; cover and simmer 10 minutes. Stir in noodles and tofu; simmer, uncovered, 5 minutes. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons green onions.

Nutrition Facts : Calories 121 calories, CarbohydrateContent 11.1 g, CholesterolContent 28 mg, FatContent 2 g, FiberContent 0.5 g, ProteinContent 14 g, SaturatedFatContent 0.5 g, SodiumContent 407 mg

CIOPPINO RECIPE | ALLRECIPES

Cioppino Recipe | Allrecipes image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Stews Seafood

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 to 14 servings

Number Of Ingredients 18

Ingredients

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1?½ cups white wine
1?½ pounds large shrimp - peeled and deveined
1?½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1?½ cups crabmeat
1?½ pounds cod fillets, cubed

Steps:

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, CarbohydrateContent 9.3 g, CholesterolContent 163.9 mg, FatContent 12.9 g, FiberContent 1.3 g, ProteinContent 34.9 g, SaturatedFatContent 7.1 g, SodiumContent 755 mg, SugarContent 3.7 g

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