HOW TO MAKE SHRIMP STEW RECIPES

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MEDITERRANEAN FISH STEW – INSTANT POT RECIPES



Mediterranean Fish Stew – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 8 minutes

Cook Time 18 minutes

Yield 1 serving

Number Of Ingredients 14

2 tsp olive oil
1 clove garlic (minced)
1/2 cup onion (chopped)
1/2 red bell pepper (cut into 2-inch pieces)
1/2 green bell pepper (cut into 2-inch pieces)
1/2 potato (halved)
1/2 tsp smoked paprika
1 cup chicken broth
4 ounce cod fillet (1 cod fillet (thawed, if frozen))
14.5 ounce diced tomatoes (1 can)
1/4 cup small cooked shrimp ((thawed))
1 lemon wedge
1 tbsp fresh dill (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
  • Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
  • Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
  • Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
  • Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
  • When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
  • Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

HOW TO MAKE BEEF STEW | BEEF STEW RECIPE | FOOD NETWORK ...



How to Make Beef Stew | Beef Stew Recipe | Food Network ... image

Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield about 4 to 6 main course servings

Number Of Ingredients 17

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Steps:

  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
  • Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
  • Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

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