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Tomato and Fish Stew recipe

Tomato and Fish Stew recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

This hearty fish stew is packed with white fish, prawns, tomatoes, carrots and celery. Serve with crusty bread to soak up all the juice.

59 people made this

IngredientsServes: 6

  • 4 tablespoons olive oil
  • 4 sticks celery
  • 1/2 onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, diced
  • 1 (400g) tin stewed tomatoes
  • 475ml water
  • 235ml white wine
  • 235ml fish stock
  • 60ml sherry
  • 2 chicken stock cubes
  • 1/2 teaspoon dried chilli flakes
  • 1 pinch salt and pepper to taste
  • 225g medium peeled prawns
  • 225g white fish, such as cod or halibut, cut into small chunks
  • 1/2 bunch fresh coriander, chopped

MethodPrep:20min ›Cook:1hr15min ›Ready in:1hr35min

  1. Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, fish stock and sherry. Dissolve stock cubes in the stew, and season with dried chilli flakes, salt and pepper. Bring to the boil, reduce heat to low, and simmer 1 hour.
  2. Add prawns and fish to the stew. Continue cooking 5 minutes, or until fish is easily flaked. Remove from heat, stir in chopped coriander and allow to sit 10 minutes before serving.

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Reviews & ratingsAverage global rating:(74)

Reviews in English (63)

I made this but without the booze or coriander (because i didn't have any) and used bouillon power for the stock, which was a bit on the salty side but we loved it and I'm making it again tonight. Served it with some brown rice.-15 Jun 2017

by MKEICHEL

This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and added 1/2 lb of scallops as well. Didn't have fresh cilantro so used dried in moderation. I used a good quality rather dry white wine as the sherry adds enough sweetness. Thanks-03 Apr 2006

by Islandgirl

I made this last night- it was fantatstic. I added fresh chopped clams, extra cod and a can of sweet corn. I kept the cilantro to a minimum because I am not a big fan, and the stew still had unbelievable flavor. Thanks for the recipe!-13 Oct 2005


  • 8 ounces fresh or frozen skinless cod or sea bass fillets
  • 6 ounces fresh or frozen medium shrimp, peeled and deveined
  • ⅓ cup chopped onion
  • 2 stalks celery, sliced
  • ½ teaspoon bottled minced garlic (1 clove)
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium chicken broth
  • ¼ cup dry white wine or reduced-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley

Thaw fish and shrimp, if frozen. Rinse fish and shrimp pat dry with paper towels. Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.

In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling reduce heat. Cover and simmer for 5 minutes.

Gently stir in fish and shrimp. Return just to boiling reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.


Preparation

Heat a large pot with a lid over medium to medium-high heat with EVOO, 4 turns of the pan, melt in butter, then add fennel, onion, celery, garlic, bay, herb bundle, salt, black pepper, red pepper flakes, and, if using, fennel pollen. Soften 5 minutes, add Pernod, if using, let it absorb, add wine and reduce by half. Add broth or stock, tomatoes and basil, simmer a few minutes to combine flavors, adjust seasoning. Add cod and mussels and cover pan, cook to open mussels and discard those that do not open, cod should be firm and opaque. Top dish with chopped celery greens, parsley and chives. Pass crusty bread at table.


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This is a great recipe Very reproducible living in Texas we tend to use frozen cod but if you can 2 types of fish all power to you I would stick to the recipe as stated I make this every month as long as I have white wine and a decent loaf of bread

Very easy and delicious. I did make a few minor changes: Replaced a portion of the water with an 8oz. bottle of clam juice. Added about 1 tsp of fresh ground fennel seed. Added red pepper flakes to taste for a bit of heat. I only used pieces of cod fish as that is what I had but will use a variety next time. My husband loved it! (as did I). This soup would be just as nice for a light summer meal (especially if you were seaside) as it would for a cold fall or winter evening.

Loved this recipe. It was easy and delicious. I added a bit more of the white wine and also included some italian sausage. The sausage worked well with the other ingredients. I also poured over some plain raman noodles. This may be a bit much for most but worked great for me.

Wow. I made a big batch of this for a dinner party (5 x the recipe), and everyone raved, even the "I don't like fish much" people. Used equal amounts of black cod, paiche, salmon, regular cod, and tilapia. Only adjustments to the recipe were replacing water with vegetable broth, addition of a small amount of red pepper flakes, which gave it a nice but gentle kick, roasted red peppers out of a jar, and zucchini. I made the stock the day before, heated it to a boil right before dinner, added the fish, and simmered for 15 minutes. Served with sourdough baguette and salad. Glorious!

Super everyone loved it and had seconds. Used 3 tablespoons butter, added par boiled potatoes, 1/2 jar roasted red bell peppers, zest of a lemon, red chile flakes. Mussels, calamari, shrimp, scallops, salmon.

Lovely, fragrant, healthy stew. Used mahi pieces and head-on shrimp to add flavor. Also substituted home-made chicken stock for the water. Delicious with a french Sancerre.

This was a very simple soup to make. it was very flavorful. I used shark only and it was very good. In the future I would plan for this to be an appetizer rather than an entree.

Very good basic recipe. I added a tablespoon of chopped fresh rosemary and a teaspoon of chopped hot peppers. Also substituted vegetable broth for water. Made it a more flavorful dish. I used striped bass (also known as rockfish in the Chesapeake Bay area) and it was great, but any flaky white fish would do.

This recipe represents purity in cooking. For such a few ingredients to present a fresh, healthy and complex flavor is a testament to the Sicilian way of cooking. I make this for my family about once a month and for friends who are not fish lovers and everybody loves it. I do think that it is important to use at least 2 kinds of fish - one flaky variety and 1 firm variety. That way the flakier one helps provide a little mor body to the soup.

I thought this was really good. The recipe is so simple, it invites innovation. I used Italian parsley as the herb (although I can imagine using many others) and I added carrots and zucchini to the tomatoes, to give it some additional veggie heft. I added some vegetable stock powder, Tabasco, and a touch of salt. For the wine, I used an inexpensive Pinot Gris. The recipe doesn't say when to add the fish, but I would definitely add it toward the end, maybe 10 minutes before serving the rest of the stew/soup can simmer for 30-60 minutes.


Quick Tomato Fish Stew

This fish stew recipe is really simple to make and I live for simple recipes. Obviously I like a good old simple recipe. So I had to share this Quick Tomato Fish Stew with you guys.

Growing up in the Caribbean meant that seafood was part of my life. Fish was one of my favorite things to eat. Getting fresh fish from the market on the weekends was what I looked forward to. Although right now I am unable to do so, I can still indulge in some amazing seafood recipes. Just like this fish stew.

One of the many perks of cooking fish is that it usually doesn’t take long to cook. This recipe literally came together in less than 20 minutes. Once you prep the ingredients in advance everything will run smoothly.

I used filets in this recipe but if you have a whole white meat fish then you can use it. However, you will have to cut the whole fish into chunks.

In this recipe, I used cod filets in this recipe. However, if you can’t find cod then I recommend using any white firm fish for this stew.

Other white firm fish ideas

Fish is easy and quick to cook, you can mess it up. Unfortunately, if you overcook the fish it will come out dry, rubbery and we don’t want that.

Of course another great thing about this recipe is that it doesn’t call for much ingredients. It is the best thing to cook at the last moment, especially when you can’t decide on what you should cook for dinner.


Easy recipe to make simple seafood stew with wholesome ingredients

A fish stew is a generic term used to describe a dish with a base or food ingredient of fish or seafood. It is made with ingredients like scallops, clams, fish, mussels, etc. You can add as many seafood ingredients as you like to make a flavourful stew. The seafood is cooked with other ingredients including thyme, fennel, carrots, onions, etc.

This simple fish stew is a great accompaniment to any midweek meal. It features fresh white fish, mussels and prawns, all in a rich tomato sauce. Check out this simple recipe to make delicious seafood stew at home in a jiffy.

2 tablespoons good olive oil

Shells from 1 pound large shrimp

1 ½ cups of chopped onions

2 cups of roughly diced potatoes

1 cup of chopped tomatoes

500 grams shelled and deveined shrimp

500 grams of any fish of your choice

To make the seafood stock, heat olive in a pan and add chopped onions, celery and carrots. Saute for a few minutes till they become tender and soft. Now add chopped garlic, water, tomato puree and thyme. Season with salt and pepper.

Bring the stock to a boil and let it simmer for an hour on low heat. Once cooked, strain it to achieve a clear and flavourful stock for the stew.

Heat some oil in a pot and add the chopped potatoes and onions. Saute for 10-15 minutes on medium heat. Add fennel, pepper powder and salt. Next, add tomatoes, garlic, saffron threads and 4 cups of the prepared seafood stock.

Let it cook for 10-15 minutes on low heat. Then add shrimp, fish and mussels. Cook for a few minutes. Turn off the heat. Check if the mussels have opened up and all the seafood is cooked properly. Add grated orange zest and some salt. Serve.


FIRST: I do clean the fish myself from scratch. In case you are not familiar with how to do that, ask your fishmonger to clean it for you.

SECOND: You must not fry the fish at the beginning for this recipe to work, but I find that frying the fish at the beginning gives this fish stew a very special flavor.

THIRD: Green it up if you prefer. To add vegetables like carrots celery, bell peppers and peas, do that, the last 5 minutes before you turn off the heat.

FOURTH: Substitute coriander with parsley if that is what you prefer but avoid the parsley stem because they taste bitter unlike the coriander stems.

FIFTH: Add more or less Habanero peppers to suit your taste buds.

SIXTH: Add more or less water to achieve your prefered sauce thickeness.

PIN IT FOR LATER


Recipe Summary

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 small fennel bulb&mdashhalved, cored and thinly sliced
  • 2 garlic cloves, crushed
  • Salt
  • 1 cup white wine
  • 1/2 pound small fingerling potatoes, thinly sliced
  • One 24-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  • 1 quart clam juice
  • 1/2 cup fresh orange juice
  • 2 strips of orange zest
  • 1/2 pound shelled and deveined large shrimp
  • 1/2 pound skinless cod fillet, cut into 2-inch chunks
  • 1/2 pound mussels, scrubbed
  • 1/4 cup chopped flat-leaf parsley
  • 4 teaspoons crème fraîche

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, fennel and garlic, season with salt and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the wine, bring to a boil and cook, scraping up any browned bits from the bottom, until slightly reduced, about 1 minute.

Add the potatoes, tomatoes and their juices, clam juice, orange juice and orange zest and bring to a boil over high heat, then simmer over moderate heat for 15 minutes.

Add the shrimp and cod and cook until almost white throughout, about 3 minutes. Add the mussels, cover and cook until they open, about 3 minutes. Discard any unopened mussels and the orange zest. Season with salt. Ladle the stew into bowls, top with the parsley and crème fraîche and serve immediately.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound dry Spanish chorizo, finely diced (1 cup)
  • 1/4 cup minced shallots
  • 2 tablespoons minced seeded tomato
  • 2 tablespoons minced piquillo pepper
  • Pinch of pimentón de la Vera
  • 3 cups Master Fish Stock
  • 1/4 cup dry sherry
  • 8 colossal head-on shrimp (about 3 pounds)
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound cleaned squid, bodies thinly sliced crosswise
  • 1/4 cup unsalted roasted almonds, chopped
  • 2 tablespoons chopped flat-leaf parsley

In a large pot, heat the olive oil. Add the chorizo, shallots, tomato, piquillo and pimentón and sauté over moderately high heat until fragrant, about 1 minute.

Add the fish stock and sherry and bring to a simmer.

Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes cook the clams and mussels until they open, 3 to 4 minutes and cook the squid until white, about 2 minutes. Discard any clams or mussels that don&rsquot open.

Serve the stew in bowls, garnished with the almonds and parsley.


Garlic and Tomato Fish Stew

Some stews are of the stick-to-your-ribs, hearty variety while others are light and won’t weigh you down. This low-fat recipe is in the latter category, and that seems just right for our tentative lean into spring.

Serve with warm, crusty bread.

Click here to see step-by-step photos for this recipe.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Cut the garlic cloves into very thin slices, discarding any green sprouts within. (Why? See the NOTE, below.) Cut the onion into thin half moon slices. Scrub the potatoes well, then cut them into halves or quarters (bite-size).

Use a Microplane zester to grate a teaspoon of lemon zest from the lemon half, then cut the fruit into wedges for serving.

Cut the fish into large chunks, then season it all over with salt and pepper.

Heat the oil in a large saucepan over medium heat. Add the garlic, lemon zest and onion cook for 2 minutes, then pour in the broth, add the tomatoes with their juices (crushing the tomatoes as you go) and the potatoes. Cover and cook for about 12 minutes, or until the potatoes are just tender when pierced with a fork, and then add the chunks of fish. Cover and cook for 4 minutes, until the fish is opaque and cooked through. Taste the broth and add more salt and/or pepper, as needed.

Chop the parsley leaves. Divide among wide, shallow bowls. Top with the parsley, and serve with lemon wedges.

NOTE: The green germ found in some garlic cloves can taste bitter, so we remove it.

Recipe Source

From deputy Food editor/recipes editor Bonnie S. Benwick. CORRECTION: The nutritional analysis was incorrect the numbers have been updated.



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