What's your favorite recipe for fisherman's stew?!
1 28 oz can whole tomatoes, plus juice (crush by hand)
1 8 oz can tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic, chopped
1/2 cup parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp thyme
2 tsp basil
1 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
Place all ingredients EXCEPT seafood in crockpot. Cook 6-8 hours on low. 30 minutes before serving, add your seafood. Turn heat to high at this time. Stir occasionally and very gently.
nfd?
Answers: Fisherman's Stew
1 28 oz can whole tomatoes, plus juice (crush by hand)
1 8 oz can tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic, chopped
1/2 cup parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp thyme
2 tsp basil
1 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
Place all ingredients EXCEPT seafood in crockpot. Cook 6-8 hours on low. 30 minutes before serving, add your seafood. Turn heat to high at this time. Stir occasionally and very gently.
nfd?
i do a crock pot stew love it and easy
Ingredients:
2 Tbsp. olive oil
1 leek, rinsed and chopped
2 garlic cloves, minced
6 plum tomatoes, quartered
1 green bell pepper, chopped
1 stalk celery, chopped
1 onion, chopped
1/2 tsp. fennel seed
1 cup white wine or water
1 cup clam juice or chicken broth
1 lb. cod fillets
1 cup uncooked medium shrimp
1 tsp. sugar
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
Preparation:
In 4 quart crockpot, combine oil, leek, garlic, and carrots and mix to combine. Top with tomatoes, bell pepper, fennel, wine, and clam juice. Cover crockpot and cook on low for 8-9 hours.
Half an hour before serving, cut cod into 1" pieces and add to slow cooker along with remaining ingredients. Cover crockpot, increase setting to high, and cook 15-20 minutes longer until fish flakes easily when tested with fork.
3 lbs fish fillets
2 sliced onions
3 chopped scallions
3 cloves garlic, minced
1 chopped green pepper
1/2 teaspoon ground allspice
3 tomatoes, chopped
fresh thyme
2 cups water
scotch bonnet pepper to taste
salt and pepper to taste
soy sauce
1/2 teaspoon browning
1 tablespoon lime/ lemon juice
Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (ex. salt and pepper).
Set aside and marinate for 3-4 hours. Heat oil in a large skillet over medium heat.
Add the fish to the skillet and brown on both sides.. Remove the fish and carefully pour off the excess oil. Return the skillet to the stove top, reduce the heat to medium.
Cook onions, garlic, tomatoes, scotch bonnet, and thyme. Add remaining ingredients and stir.
Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish.
Pour sauce over fish and cook until sauce is thickened.
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 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.
Fisherman's Stew:
30 min | 30 min prep | SERVES 6 , 12 Cups
Ingredients
1 tablespoon olive oil
1 medium red pepper , finely chopped
1 medium red onion , cut in half and thinly sliced
2 garlic cloves , crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce)cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillets , cut into 2-inch pieces
1 lb large mussels , scrubbed and beards removed
1/2 lb shelled and deveined large shrimp , with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or fresh parsley leaves , chopped
Directions
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
2. Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
Southern Catfish Stew
4 md Catfish
4 c Boiling water
4 c Diced potatoes
2 c Diced onions
2 c Frozen corn
2 tb Butter
2 c Milk
Salt and pepper to taste
Instructions:
Simmer catfish in water until fish falls from bones. Remove fish from
liquid, reserving broth. Remove bones from fish and set aside. Add potatoes
and onion to broth. Cook until tender, about 15 to 20 minutes. Add corn and
cook until tender, about 10 minutes. Stir in butter, milk, salt and pepper
to taste. Add reserved fish. Heat thoroughly.