FISHERMAN STEW RECIPES

FISHERMAN'S STEW | ALLRECIPES

Fisherman's Stew | Allrecipes image

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Seafood

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Steps:

Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, CarbohydrateContent 15.9 g, CholesterolContent 217 mg, FatContent 19.4 g, FiberContent 2.3 g, ProteinContent 37.5 g, SaturatedFatContent 6.1 g, SodiumContent 550.6 mg, SugarContent 0.4 g

FISHERMAN'S STEW RECIPE - FOOD.COM

Fisherman's Stew Recipe - Food.com image

Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillet, cut into 2-inch pieces
1 lb large mussels, scrubbed and beards removed
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

Steps:

In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

Nutrition Facts : Calories 254.2, FatContent 5.4, SaturatedFatContent 0.9, CholesterolContent 111.4, SodiumContent 807.2, CarbohydrateContent 15.8, FiberContent 2.7, SugarContent 6.9, ProteinContent 31.8

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