Seafood Stew
Seafood Stew, feast from the sea, is one of my favorite dishes. I've made so many seafood stews from the different regions of the Mediterranean over the years. This recipe is one of my favorites because it is easy, taste delicious and is very healthy. With my blog I want to share easy recipes for a novice cook that aren't intimidating, take hours to make or have ingredients that are not found at your local grocery store.
Cooking should be enjoyable with the end result a delicious meal to serve for family and friends.
Not a stressful project that leaves you too tired to enjoy the meal or your family.
Seafood Stew
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups chopped fennel (1 large bulb)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 (14 oz) can diced Petite tomatoes
1 tablespoon tomato paste
1 can(15 oz.) seafood stock, I used Bar Harbor
1/2 cup fresh lemon juice
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined
1 pound each halibut and bass fillets, cut in large chunks
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined
1 pound each halibut and bass fillets, cut in large chunks
1 pound scallops
24 mussels, cleaned
24 mussels, cleaned
24 clams, cleaned, I used count neck
Toasted baguette slices, buttered and rubbed with garlic
Toasted baguette slices, buttered and rubbed with garlic
Directions
Heat the oil in a Dutch oven or stockpot, add the onions, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the tomatoes with their juices, tomato paste, stock, lemon juice, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes. Add the shrimp, fish, scallops,mussels and clams, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels and clams opened. Discard any mussels or clams that don't open. Serve ladled over 1 or 2 slices of toasted baguette.
Heat the oil in a Dutch oven or stockpot, add the onions, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the tomatoes with their juices, tomato paste, stock, lemon juice, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes. Add the shrimp, fish, scallops,mussels and clams, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels and clams opened. Discard any mussels or clams that don't open. Serve ladled over 1 or 2 slices of toasted baguette.
Enjoy!
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