SEA FOOD STEW RECIPES

Name: Fish stew
Prep time: 30 min
Cook time: 1 h
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops; 8 tbsp olive oil, plus extra for drizzling; 1 large onion, finely sliced; 2 garlic cloves, finely chopped, plus an extra clove for the toast; 1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes; 125ml/4fl oz red wine; chopped fresh chilli, to taste; 3 tbsp finely chopped flatleaf parsley; ½ tsp fennel seeds; salt and freshly ground black pepper; 6-8 slices good bread, slightly stale or toasted

FISH STEW RECIPE - BBC FOOD

Fish stew recipe - BBC Food image

It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes!

Provided by Antonio Carluccio and Gennaro Contaldo

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops
8 tbsp olive oil, plus extra for drizzling
1 large onion, finely sliced
2 garlic cloves, finely chopped, plus an extra clove for the toast
1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes
125ml/4fl oz red wine
chopped fresh chilli, to taste
3 tbsp finely chopped flatleaf parsley
½ tsp fennel seeds
salt and freshly ground black pepper
6-8 slices good bread, slightly stale or toasted

Steps:

If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces.
Put the oil, onion and garlic into a large pan and fry briefly.
Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes.
Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)
Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve.

SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES

Succulent lamb stew | Jamie Oliver recipes image

Total Time 2 hours 6 minutes

Yield 6

Number Of Ingredients 5

Ingredients

½ a bunch of fresh rosemary (15g)
800 g lamb shoulder bone out
150 g mixed-colour olives (stone in)
1 x 280 g jar of silverskin pickled onions
2 x 400 g tins of plum tomatoes

Steps:

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

Nutrition Facts : Calories 398 calories, FatContent 29.6 g fat, SaturatedFatContent 12.2 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre

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