?? Fish Stew Recipes

Pesto Fish Stew Recipe

1. Seafood bouillon cube (1large)
2. refrigerator diced or sliced potatoes (1/2package)
3. water (2c)
4. white wine (1/2c)
5. jarred or fresh chopped garlic (1tsp)
6. frozen or fresh chopped onion (1/2c)
7. olive oil (1tbsp)
8. fish fillet , cut into 1 inch pieces (1 1/2pounds)
9. pesto jarred or fresh (6tbsp)

Method of preparation:-

1. Take a large heavy saucepan, heat oil in it and saute onion in until they get soften. Add garlic and cook for 10 seconds. Add wine and keep it to boil for 1 minute. Add water and again boil it.

2. Now add bouillon cube and mix until it get dissolved. Now add potatoes and then cover the pan and then keep it to simmer for about 5 to 8 minutes or until the potatoes get tender.

3. Mix the pesto and fish and keep it to simmer until the fish gets cooked for about 3 minutes.

Number of servings ? 4

Brown Fish Stew Recipe

1. Fish fillets (3pounds grouper, halibut, fillet of sole)
2. chopped scallions (3)
3. lime lemon juice (1tbsp)
4. browning sauce (1/2tsp)
5. soy sauce (2tbsp)
6. salt and pepper (to taste)
7. water (2c)
8. ground allspice (1/2tsp)
9. thyme (1 sprig)
10. chopped tomatoes (3)
11. chopped green pepper (1)
12. minced garlic (3cloves)
13. sliced onions (2)
14. scotch bonnet pepper (to taste)

Method of preparation:-
1. Soak the fish in dark rum and some whisky for perhaps 5-6 minutes. Now clean and rinse the fish with hot water and lime juice. Pat dry it and then marinate it with the desired spices. Keep it to marinate for 3 to 4 hours.

2. Take a large frying pan, heat 2 tablespoon of oil in it over medium heat. Now add the fish in the frying pan and brown it from both sides.

3. Take out fish from the pan and carefully pour off the excess oil. Again place the frying pan to stovetop. Add onion, green pepper, garlic, tomatoes,chopped thyme, scotch bonnet in the pan and cook them.

4. Add the remaining ingredients and mix them. Raise the heat to high and keep it to boil. Now reduce the heat to low and then add the fish. Cook until the sauce gets thickened.

Number of servings â?? 8

Basque Fish Stew Recipe

1. Bay scallops, muscles removed (1/2pound)
2. cleaned and scrubbed clams (8large)
3. skinless red snapper fillets , cut into ½ inch pieces (1/2pound)
4. low- sodium canned chicken broth (1c)
5. water (1c)
6. clam juice (1bottle)
7. tomato, cut into ½ inch wedges (1med.)
8. dry white wine (1/2c)
9. finely grated orange zest (1/2tsp)
10. roughly chopped fresh oregano (2tbsp)
11. freshly squeezed lime juice (1tbsp)
12. jalapeno pepper, thinly sliced into rounds (1)
13. minced garlic (2cloves)
14. pitted small brown olives- such as empette (1/3c)
15. yellow onion, sliced into 1/4inch thick (1med.)
16. olive oil (1tbsp)
17. shredded coconut and parsley (for garnishing)

Method of preparation:-
1. Take a large saucepan; place it over medium- high heat. Heat olive oil in it and then saute onion in it for 2 to 3 minutes by stirring frequently until they get lightly golden.

2. Add jalapeno, olives, oregano, lime juice, garlic and orange zest and cook for about 1 minute. Add wine and again cook it for about 2 minutes until it gets reduced to half. Add tomato, clam juice, chicken broth and water in it and keep it to boil.

3. Now reduce the heat to medium and then add the seafood. Cover the pan and keep it to simmer for about 12 minutes or until the snapper and scallops get opaque and clams have opened.

4. Garnish it with shredded coconut and parsley. Pour it into the soup bowls and serve it hot.

Number of servings â?? 4

Anglers Fish Stew Recipe

1. Boneless, skinless fish fillets (2 to 2 ½ lb)
2. ziti pasta (1pkg.) or twists pasta (1pkg.)
3. crushed tomatoes (1can)
4. chopped fresh parsley (1c)
5. pepper (1/4tsp)
6. olive oil (1/4c)
7. salt (2tsp)
8. minced garlic (2clove)
9. thinly sliced onion (1/2c)
10. sliced celery (1 1/2c)
11. water (3c)

Method of preparation:-

1. Take fish, cut it into chunks of about 1 inch or so on. Cook them in 3 cups of salted water. Keep them to slow boil and then simmer it gently for about 15 minutes and then keep it aside.

2. Take a large heavy pan, cook garlic, celery and onions in the oil for about 3 minutes. Add parsley, tomatoes, seasoning and 2 cup of fish stock in the pan.

3. Cover the pan and keep it to simmer for about 15 minutes. Now cook ziti or twists pasta, drain it. Add fish and pasta to the sauce.

4. Uncovered the pan and keep it to simmer for about 5 minutes. Mix it once or twice. Serve it in large bowls with grated Parmesan cheese.

Lobster Stew Recipe

1. Lobsters, about 4 pounds total, cooked (2 large about 4 cups)
2. dash dry sherry as desired for flavor (optional)
3. salt and pepper (as desired)
4. heavy cream (2c)
5. milk (6c)
6. butter (4 to 6 tbsp)
7. fresh chopped parsley or green onion (for garnish)
8. paprika (1/4tsp)

Method of preparation:-
1.Remove the meat from the cooked lobsters. Cut the meat into cubes and fry in the pan in about 4 to 6 tablespoon of butter until get lightly brown.

2. Heat the milk and then add it to the lobster meat and cook it slowly for about 5 to 10 minutes. Add heavy cream and keep it to cook just to the boiling point.

3. Add salt and pepper to taste and paprika to give it the color. According to your desire, mix in dash of sherry for extra flavor. Garnish it with sliced green onions or chopped parsley.

Number of servings â?? 6

Spicy Hawaiian Fish Stew With Creamy ?Poi? Recipe

1. Mixed Hawaiian fish, eviscerated, scaled and hacked into 2 inch pieces keep heads whole (3pounds)
2. pink Hawaiian salt (as desired)
3. black pepper (as desired)
4. canola oil (to cook)
5. peeled whole tomatoes (2c)
6. peeled, sliced ½ inch thick ginger (5 slices)
7. thyme (6sprigs)
8. sliced onion (2)
9. sliced garlic (4cloves)
10. finely sliced, de stemmed habaneros (2)
11. steamed soft and peeled poi (2c)
12. minced ginger (1tbsp)
13. minced garlic (1tbsp)
14. heavy cream (2c)
15. Gai Choy, cut into 20 inch pieces (1/2 pound)
16. juiced (3lime)
17. water (to cover)
18. Kaffir lime leaves (6)
19. sliced green scallions (1/2c)
20. bay leaves (2)

Method of preparation:-

1. Season the fish with salt and pepper. Take a stockpot, coat it with oil. Sear the fish in it. Add habaneros, ginger, garlic, tomatoes, onions, thyme, bay leaves and kaffir leaves.

2. Cover with water and keep it to simmer for about 1 hour. Squeeze the lime juice and gai Choy before serving.

3. To make poi, cook garlic and ginger with cream until it gets reduce by 20 percent. Add the hot taro and mash them until get smooth. Season it and check for flavor.

4. Place a mound of poi in the middle of large pasta bowl. Top it off with lots of fish stew and then garnish it with scallions.

Number of servings â?? 4

Italian Fish Stew Recipe

1. White skinless fish fillets, such as haddock or cod , cut into pieces 912 ounces)
2. fish stock (8c)
3. dry white wine (3/4c)
4. tomatoes drained and chopped (2cans)
5. finely chopped garlic (2cloves)
6. cayenne pepper (large pinch)
7. dried thyme (1tsp)
8. saffron threads (a few)
9. thinly sliced onion (1)
10. olive oil (2tbsp)
11. thickly sliced bread (to serve)
12. salt and ground black pepper (to taste)
13. chopped fresh basil or parsley (2tbsp)
14. small squid, cleaned and cut into rings (8 ounces)
15. scrubbed mussels (1pound)
16. Monkfish cut into pieces (1pound)

Method of preparation:-
1. Take a heavy pan, heat olive oil in it. Add the onion, thyme, saffron threads, cayenne pepper, salt and black pepper to taste. Mix them well and cook it over low heat for about 10 minutes or until the onions get soft.

2. Add garlic and cook them for 1 minute more. Add hot fish stock, dry white wine and chopped tomatoes. Keep it to boil for 1 minute and then reduce the heat and keep it to simmer for about 15 minutes.

3. Add the fish pieces into the tomato mixture and mix them well. Keep it to simmer for further 3 minutes. Now add the mussels and squid rings and simmer for about 2 minutes or until the mussels get open, discard the closed one.

4. Add basil or parsley and season them to taste. Pour it in the warmed soup bowls and serve with bread.

Number of servings â?? 4

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