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How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
- 1 medium fennel bulb, halved
- 6 tablespoons olive oil, divided
- 1 small leek, white and pale-green parts only, sliced
- Kosher salt, freshly ground pepper
- 1 pound head-on, shell-on prawns or large shrimp
- Pinch of saffron (optional)
- 1 28-ounce can whole peeled tomatoes
- 1 small snapper fillet, halved crosswise
- 6 medium sea scallops, side muscle removed
- ¼ pound squid, mix of tentacles and bodies
- ½ pound cockles or littleneck clams, scrubbed
- ½ pound mussels, scrubbed, debearded
- Small sprigs tarragon (for serving)
- ½ crusty baguette, sliced, toasted
- Unsalted butter, room temperature (for serving)
Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 Tbsp. oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10–12 minutes.
Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60–70 minutes.
Remove from heat and purée mixture with an immersion blender until smooth (or let cool slightly and purée in batches in a blender). Strain broth through a fine-mesh sieve into a large measuring glass or bowl (you should have about 3½ cups).
Wipe out pot and heat 2 Tbsp. oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
Meanwhile, heat remaining 2 Tbsp. oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper.
Slice squid bodies into ¼"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they’re submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
Do Ahead: Broth can be made 1 day ahead; cover and chill.
Nutritional ContentCalories (kcal) 1380 Fat (g) 47 Saturated Fat (g) 7 Cholesterol (mg) 490 Carbohydrates (g) 130 Dietary Fiber (g) 14 Total Sugars (g) 16 Protein (g) 101 Sodium (mg) 3710Reviews SectionQuite simply awesome. The aroma, flavors and eye appeal were all great. No snapper at the moment so I sub haddock filet. The sauce does take a awhile and when I make it again I will make the sauce the day before .AnonymousConnecticut 09/30/18
Easy Cioppino Seafood Stew Recipe
You have to try my Easy Cioppino Seafood Stew recipe if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and smashed
- 1 large onion, peeled and sliced
- 1 small fennel bulb, thinly sliced
- 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
- 1 strip orange zest
- 1 (14-ounce) can whole peeled tomatoes, in juice
- 6 cups seafood stock (sold at most fish markets) or clam juice
- Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks) shell-on large shrimp or lump crabmeat clams or mussels
- 1 bunch Italian parsley, chopped
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon fennel seed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Pinch of crumbled saffron threads
- 1 cup no-salt-added diced tomatoes, with juice
- ¼ cup vegetable broth
- 4 ounces green beans, cut into 1-inch pieces
- 4 ounces bay scallops, tough muscle removed
- 4 ounces small shrimp, (41-50 per pound), peeled and deveined
Heat oil in a large saucepan over medium heat. Add onion cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron cook for 20 seconds.
Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
Easy Seafood Stew
Easy Seafood Stew is packed with wholesome ingredients like vegetables, stock, and seafood. Quick cooking but tastes like its been simmering all day! Sponsored by Red Gold Tomatoes.
This post may contain affiliate links.
Check in: how are we doing on our New Year’s resolutions? One of my goals for 2019 was to continue to focus on the quality of food I’m purchasing and serving my family. As a first step, last year I signed up for two services that deliver grass-fed/finished beef and organic chicken, and wild caught seafood right to our house.
Diver scallops delivered to my doorstep – what a time to be alive!
Anyway, last weekend we got hit with snomageddon round 4 (or was it 5? I’ve lost track – GAHHH!) and I was craving something really, really warm and hearty. With a freezer full of seafood, I decided to thaw a few portions then let them star in a delicious Seafood Stew. This simply, hearty stew tastes slow-cooked but doesn’t take all day to make, plus its full of kitchen staples like stock, garlic, dried herbs, potatoes, and canned tomatoes, so I didn’t have to go out into said snomageddon for the ingredients.
Not only am I feeling warm and fuzzy about the wild-caught seafood contained in this stew, but the broth it’s swimming around in is pumped up and flavored by Red Gold Tomatoes, whom this post is sponsored by!
I’ve been using Red Gold Tomato products over the past year (worked with them on a few TV cooking spots in 2018 – so fun!) and am a mega fan. The tomatoes used in Red Gold’s products are sustainably grown by family farms in the Midwest and have zero “canned” flavor. You know what you usually have to do when using canned tomatoes? Add sugar to mask that tinny taste, which I’ve never had to do with Red Gold tomatoes. They all taste really fresh which, if I’m going to splurge by using fresh seafood in a stew, I do NOT want to be bringing it down with inferior ingredients.
Thai Coconut Shrimp Soup
Red Gold asked me to conduct a little experiment at home to see the difference in quality between their products – whole canned tomatoes in this case – versus another leading brand. Red Gold is on the left while the other brand is on the right.
You can absolutely see the difference between the two! Isn’t that cool!?
Lastly, I have to applaud Red Gold for offering ALL their tomato products as gluten-free. One of the other leading canned tomato brands offers SOME of their products gluten-free, which is so confusing and obnoxious. I really appreciate Red Gold for being a “one stop shop”, if you will, for canned tomato products.
Now, back to this stew. I used jumbo gulf shrimp, scallops that I sliced in half widthwise, and cubed halibut, though you could use whatever fish/shellfish your family likes. Squid rings, branzino, mussels or clams could all work equally as well. I especially love the scallops in here. I went back after my third (!!) bowl hoping to fish some more out (see what I did there,) but tragically they had all been eaten. By myself. SO GOOD!
Start by melting 4 Tablespoons butter with a drizzle of extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add 2 small or 1 large sliced leek plus 1 chopped shallot, season with salt and pepper, then saute until the leeks are tender, 15 minutes. Add 4 cloves minced garlic then saute until very fragrant, 2-3 more minutes.
Next add a 14.5oz can Red Gold Diced Tomatoes with Basil, Garlic & Oregano, a 15oz can Red Gold Crushed Tomatoes, 2-1/2 cups seafood stock (I like Kitchen Basics or Imagine brand), 1 cup chicken stock, 1/2 teaspoon dried thyme, plus 1 bay leaf. Bring to a boil then turn the heat to medium-low and simmer for 10 minutes.
Add 2 cups diced peeled russet potatoes (about 1 medium-sized potato) then partially cover the pot and simmer until the potatoes are tender, 20-30 minutes, stirring occasionally.
Next, we turn to zee seafood. You’ll need 1-1/4lbs seafood so use whatever your family likes best.
I used a combination of scallops sliced in half widthwise, halibut cut into 1” cubes, and peeled and deveined jumbo shrimp. As I mentioned, branzino, salmon, squid, mussels and/or clams would work too.
Once the potatoes are tender, turn the heat up to high to bring the soup to a boil then slide the seafood into the pot with a small handful of finely chopped parsley and simmer for 2-3 minutes. The heat of the pot and broth will continue to cook the seafood after the heat’s been turned off so don’t cook for too long.
Last step is to add a drizzle of fresh lemon juice (I don’t know about you, but I feel seafood is best enjoyed with lemon, butter, and herbs. Check, check, and check!) then scoop into bowls and serve with fresh salads or crispy crostini to soak up that rich and decadent broth – I’ll include an easy crostini recipe in the notes section below. However you serve it, I hope you love this simple, scrumptious stew recipe! Enjoy!
Seafood Stew with Garlic Bread Recipe
Packed with seafood and flavor, Jake Smollett’s seafood stew will not disappoint!
- 2 sticks butter
- ¼ cup chopped garlic
- 1 onion, small dice
- 4 bay leaves
- 1 pound red potatoes, quartered
- ½ teaspoon cayenne pepper
- Salt to taste
- 1 cup stewed or diced tomatoes
- 3 cups seafood stock
- 6 hot Italian turkey sausage cut into 1 inch pieces
- 1 cup white wine
- 2 lemons
- 2 teaspoons dried basil
- 1 tablespoon fresh parsley chopped
- 2 tablespoons chili paste or srir
- 1 Fresno chili
- 1 pound extra large shrimp, deveined with shells on
- 2 king crab legs cut in quarters
Heat a large Dutch oven or heavy bottom saucepot over medium-high heat. Melt the butter and then add the garlic and onions and begin to saute. Add bay leaves, potatoes, cayenne, salt, and stir allowing the potatoes to cook down in the butter. Cover with a lid and continue to cook for about 15-20 minutes on low heat. Keep an eye on the mixture to avoid burning butter. Add the tomatoes, seafood stock, and turn up the heat to bring the stew to a boil. Then lower the heat to a simmer. Add in the sausage, white wine, two lemons along with their juice, and stir. Add the dried basil, fresh parsley, chili paste, or sriracha, and stir into the stew mixture. Place the lid on the pot and bring it up to a boil. Once it comes to a boil, add in the Fresno chili, shrimp, king crab legs, and continue to simmer until the seafood is pink and tender about 5-10 minutes Serve the Seafood Stew with more parsley and Garlic Bread on the side.
SEAFOOD STEW – CIOPPINO
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In my opinion, soup season is alive and well all year long! What better way to celebrate than with a big bowl of Seafood Stew – Cioppino. This recipe is super easy for you to make and also enjoy. Yes., you can spend hours making a broth from scratch. However, there are some really amazing marinaras out there that will work perfectly. One may just want to doctor it up a touch.
Head on over to The Carolina Meat & Fish Co. and grab some super fresh fish and seafood, along with a jar or two of Cannizzaro’s Marinara sauce. As an alternative, use your favorite jarred marinara. There is definitely a process to cooking the seafood and fish just perfectly. Be sure to follow my step-by-step method so as to ensure nothing gets under- or overcooked.
Additionally, be sure to check out my blog on how to properly clean clams and mussels. This is a must prior to adding them in this recipe.
Be sure to also pick up one of these enameled cast iron pots from Lodge. Not only is it amazing, but this pot is very useful in a lot of my recipes. Click here to purchase!
This recipe for Seafood Stew – Cioppino is a must for your Feast of the Seven Fishes meal! Click here for some other great options for your Christmas Eve dinner!
HOW TO MAKE THE BROTH FOR SEAFOOD STEW – CIOPPINO
Heat two tablespoons of olive oil in a deep pot. Add the garlic and shallots to infuse in the oil. About a minute, or so will do. Do NOT brown. Add the marinara, one cup of the white wine, clam juice, bay leaves, thyme, red pepper flakes, kosher salt and black pepper. Bring to a heavy simmer. Simmer for about 15 minutes. Add the remaining wine. If the sauce seems a little too thick, add a bit more wine or clam juice. Bring to a boil.
Add the clams to the pot and cover with lid. As the clams open, remove immediately and reserve in a bowl. Add the mussels. The mussels will take under a minute to open. Again, as they open, remove and reserve in bowl with the clams. If any of the clams and/or mussels do not open, discard them immediately.
Reduce the heat to medium. Add the cod and scallops to the pot. Allow to cook for about two minutes. Toss in the shrimp. Cook for another two to three minutes, or until the shrimp are no longer translucent.
Remove and discard the bay leaves and thyme sprigs. Reduce heat. Squeeze in the juice of one-half of a lemon. Add the cooked clams and mussels back into the pot. Gently stir so as not to break up the fish. Allow to heat through for about a minute, or so. Top with remaining lemon juice, lemon zest, and fresh parsley. Drizzle on a touch more olive oil. You can serve alone or with linguine. Be sure to bring the crusty bread for the sauce! ENJOY.
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Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino is a delicious Italian-American fish stew.
- 6 tablespoons extra-virgin olive oil, divided
- 2/3 cup finely chopped shallots, from about 3 shallots
- 3 cloves garlic, minced
- 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
- 1 ( 28 oz ) can crushed tomatoes
- 2 ( 8 oz ) bottles clam juice
- 2 teaspoons sugar
- 1-3/4 teaspoons salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
- 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1-1/2 pounds (about 18) littleneck clams, scrubbed
- 1-1/2 pounds extra large raw shrimp, peeled and deveined
- Fresh chopped Italian parsley, for garnish (optional)
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil reduce the heat and simmer, covered, for 25 minutes.
- Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
- When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
- Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
- Make Ahead: The stew — without seafood — can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.
- Per serving (6 servings)
- Calories: 575
- Fat: 23 g
- Saturated fat: 6 g
- Carbohydrates: 20 g
- Sugar: 9 g
- Fiber: 4 g
- Protein: 69 g
- Sodium: 2327 mg
- Cholesterol: 287 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Try a Dolcetto, Rose or Chablis with your fish stew
Pairing wine with our fish stew gets us hook, line, and sinker every time. You might be tempted to play it safe and stick to the standard white wine whenever seafood is involved (via The Spruce Eats), but that may not always be the optimal pairing. If you plan on having cioppino, Wine Enthusiast suggests cracking open a bottle of Dolcetto, a red wine that complements several of the ingredients that cioppino recipes commonly include, specifically tomatoes, red pepper, and red wine already in the dish. The wine also works well with the bacon, onion, and tomato in seafood gumbo.
The Spruce Eats contends that you can also pair your cioppino with a rosé wine because of the tomato base. But for a bouillabaisse, Wine Enthusiast says to skip the red and the rosé and consider drinking a Chablis – a white wine made with 100 percent Chardonnay – alongside this dish, which might not have the right spiciness to go with the other wines. If you are unsure of what wine to pair with your fish stew, consider visiting the Wine and Food Matcher website which allows you to plug in your dish and spits back wine recommendations.
- 3 tbsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup white wine
- 28 oz canned diced tomatoes with juice*
- 2 cups fish stock
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp paprika
- 1-pound Aqua Star Premium Seafood Medley or Seafood Medley
- 1-pound Aqua Star fish fillets of choice (Salmon, Cod, Halibut), thawed according to package directions
- Salt and ground black pepper
How to Steam Clams
To steam littlenecks, simply put about 1 &ndash 1/2 cups of water in a 5-6 quart stock pot, bring it to a boil and then put the clams in the pot and cover the pot. They&rsquoll take about 5-10 minutes to open. Stir them around once or twice in the first few minutes to steam them evenly so they open around the same time. The liquor/juice inside the clams will release into the water and give it a packed punch of briny flavor that is just so delicious. But remember, once they start to open, remove them right away. They get tough fast if you overcook them by even a minute so you have to watch them closely. Pick them out with some kitchen tongs if they open at different times (which is likely) and set them aside to cool for a few minutes. Strain the clam broth from any bits of sand and grit and reserve it. When the clams are not too hot to touch, remove the clam meats from the shells. Chop the meats into smaller pieces if you want. Personally, I like to add them to the stew in whole form but that&rsquos just me.