STEW FISH RECIPES

Name: Italian-Style Fish Stew
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed; Salt and pepper; 2 teaspoons chopped thyme or marjoram; Extra-virgin olive oil; 1 small lemon, thinly sliced; 2 cups diced white onion; 4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread; 1/4 teaspoon crushed saffron; 1/2 teaspoon red pepper flakes; 1/2 teaspoon crushed fennel seed; 1 bay leaf; 1 tablespoon tomato paste; 1 cup dry white wine; 2 cups diced tomatoes, fresh or canned; 3 cups fish stock, light chicken broth or water; 12 large clams; 4 thick slices country bread; 1/4 cup chopped parsley

ITALIAN-STYLE FISH STEW RECIPE - NYT COOKING

Italian-Style Fish Stew Recipe - NYT Cooking image

This is a simple Italianate fish stew, with classic Mediterranean flavors. It’s easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
1/4 cup chopped parsley

Steps:

Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

Nutrition Facts : @context http//schema.org, Calories 417, UnsaturatedFatContent 9 grams, CarbohydrateContent 27 grams, FatContent 13 grams, FiberContent 4 grams, ProteinContent 41 grams, SaturatedFatContent 2 grams, SodiumContent 1222 milligrams, SugarContent 8 grams, TransFatContent 0 grams

IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES

Irish lamb stew recipe | Jamie Oliver lamb recipes image

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 8

Ingredients

50 g butter
8 lamb chump chops
3 onions
2 carrots
2 large potatoes
6 sprigs of fresh thyme
3 fresh bay leaves
150 g pearl barley

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
4. Add a wineglass of water and deglaze the pan for 5 minutes.
5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
7. 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.
8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre

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