SIMPLE FISH STEW RECIPE | BBC GOOD FOOD
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.7 milligram of sodium
PORTUGUESE-STYLE FISH STEW RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
Nutrition Facts : Calories 354, FatContent 15 grams, SaturatedFatContent 3 grams, CholesterolContent 140 milligrams, SodiumContent 276 milligrams, CarbohydrateContent 17 grams, FiberContent 2 grams, ProteinContent 34 grams
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FISH TACOS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Mexican Recipes
Calories 409.4 calories per serving
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
NIGELLA LAWSON'S FEAR-FREE FISH STEW RECIPE | BBC2 COOK ...
From thehappyfoodie.co.uk
1. Measure all the spices into a little bowl, and then peel the sweet potato and cut into 1cm dice, and leave to one side. Finely chop the tender stalks from the bunch of coriander, to give yourself 3 tablespoonsful. Peel and finely grate the ginger, to give you 1 teaspoonful, and peel the garlic. Peel and roughly chop the onion. Fill a measuring jug with 400ml cold water.
2. Warm the oil in a heavy-based pan or casserole that comes with a lid (I use one of 22cm diameter). Add the onion, and cook it gently for about 20 minutes until it’s beginning to soften and colour.
3. Finely grate in the orange zest, mince or grate in the garlic, add the chopped coriander stalks and the grated ginger, and stir everything over gentle heat, then add the spices.
4. Tip in the diced sweet potato, and stir into the spiced onion over medium heat for a minute or so. Add the tinned tomatoes, and half fill the empty cans with your water and swill out into the pan.
5. Spoon in the tomato purée, and add the salt and honey or maple syrup. Halve your zested orange and squeeze out enough juice to give you a tablespoon and add that too, giving everything a good stir.
6. Turn up the heat to bring to the boil, then clamp on the lid, turn the heat right down, and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up when you are ready to cook the fish, or move straight on to the fish now.
7. Cut your fish into large bite-sized pieces and add to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or how cold the fish is, it’ll need 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and let it stand for a further 2 minutes.
8. Chop the leaves you have left from the stalkless coriander, and sprinkle over the stew on serving.
Make Ahead – Prepare sauce up to 5 days ahead, cover and refrigerate until needed. Place in saucepan, bring to boil and then reduce to simmer and continue as directed in recipe.
Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or saucepan, adding extra water if needed, until piping hot. Fish will be flakes rather than pieces on reheating.
Freeze – Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge before using. Freezing stew with fish is not recommended.
SIMPLE FISH STEW RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Fish Course, Lunch, Main course, Supper
Cuisine Spanish
Calories 346 calories per serving
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
PORTUGUESE-STYLE FISH STEW RECIPE | FOOD NETWORK KITCHE…
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine european
Calories 354 per serving
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
FISH TACOS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Mexican Recipes
Calories 409.4 calories per serving
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
NIGELLA LAWSON'S FEAR-FREE FISH STEW RECIPE | BBC2 COOK ...
From thehappyfoodie.co.uk
1. Measure all the spices into a little bowl, and then peel the sweet potato and cut into 1cm dice, and leave to one side. Finely chop the tender stalks from the bunch of coriander, to give yourself 3 tablespoonsful. Peel and finely grate the ginger, to give you 1 teaspoonful, and peel the garlic. Peel and roughly chop the onion. Fill a measuring jug with 400ml cold water.
2. Warm the oil in a heavy-based pan or casserole that comes with a lid (I use one of 22cm diameter). Add the onion, and cook it gently for about 20 minutes until it’s beginning to soften and colour.
3. Finely grate in the orange zest, mince or grate in the garlic, add the chopped coriander stalks and the grated ginger, and stir everything over gentle heat, then add the spices.
4. Tip in the diced sweet potato, and stir into the spiced onion over medium heat for a minute or so. Add the tinned tomatoes, and half fill the empty cans with your water and swill out into the pan.
5. Spoon in the tomato purée, and add the salt and honey or maple syrup. Halve your zested orange and squeeze out enough juice to give you a tablespoon and add that too, giving everything a good stir.
6. Turn up the heat to bring to the boil, then clamp on the lid, turn the heat right down, and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up when you are ready to cook the fish, or move straight on to the fish now.
7. Cut your fish into large bite-sized pieces and add to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or how cold the fish is, it’ll need 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and let it stand for a further 2 minutes.
8. Chop the leaves you have left from the stalkless coriander, and sprinkle over the stew on serving.
Make Ahead – Prepare sauce up to 5 days ahead, cover and refrigerate until needed. Place in saucepan, bring to boil and then reduce to simmer and continue as directed in recipe.
Store – Refrigerate leftovers, covered, for up to 1 day. Reheat in microwave or saucepan, adding extra water if needed, until piping hot. Fish will be flakes rather than pieces on reheating.
Freeze – Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge before using. Freezing stew with fish is not recommended.
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
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