Stew Recipes » Fish Stew

Salt Cod With Chick Peas

admin — Mon, 03 Mar 2008 06:18:14 +0000

* 25 oz salt cod , (Bacalao), soaked for 24hrs
* 12 ½ oz chickpeas , soaked overnight
* 6 1⁄8 oz potatoes , peeled and cut into chunks
* 3 fl oz olive oil
* 8 cloves of garlic , chopped
* 1 tsp dried chilli
* 4 medium tomatoes , roughly chopped
* 4 Tbsp parsley , chopped
* salt and pepper
* 10 1⁄8 fl oz water
* 1 colander
* 1 bowl
* 2 small pans
* 1 medium sized pan
* 4 serving plates
* 1 stirring spoon

Step 1:
Drain the chickpeas
Pour the chickpeas into the colander to drain the water and then place them in the saucepan. Pour over enough water to cover them.

Step 2:
Cook the chickpeas
Place the pan of chickpeas on the heat. Bring to the boil and add the potatoes. Simmer until tender – about 45 minutes.

Step 3:
Drain the chickpeas and potato
When the chickpeas are cooked, drain and set aside, saving cooking liquid for later.

Step 4:
Cook the salt cod
Place a pan of water on the heat and bring to the boil. When boiling, add the salt cod and cook for 6-8 minutes.

Step 5:
Finish the salt cod
When the fish is cooked, drain and leave to cool. When cool enough to handle, break up into large flakes, discarding the skin and bones.

Step 6:
Start the sauce
Heat the olive oil in the large pan, add the garlic and chilli flakes and cook for 1 minute.
Add the tomatoes and chickpeas and cook for another minute. Simmer on a low heat for about 25-30 minutes.

Step 7:
Add fish
When the chickpea mixture has cooked for 30 minutes, gently add the salt cod and parsley and stir. Season well with salt and pepper.

Step 8:
Serve
Serve with plenty of crusty bread.

Italian Fish Soup

admin — Mon, 03 Mar 2008 06:13:26 +0000

* 4 ¼ fl oz olive oil
* 3 leeks , cleaned and sliced
* 2 cloves of garlic , minced
* 1 onion , peeled and chopped
* 2 celery stalks , chopped
* 8 ¾ oz mushrooms , sliced
* 2 1⁄8 pt fish stock
* 8 ¾ oz tinned tomatoes
* 5 fl oz dry white wine
* 1⁄8 fl oz cayenne pepper , to taste
* 16 oz white boneless fish , cod, sea bass or monkfish, cut into small chunks
* 30 oz mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
* fresh parsley , chopped
* salt , to taste
* freshly ground black pepper , to taste
* 1 large pot
* 1 wooden spoon
* 1 ladle

Step 2:
Gently fry the vegetables
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.

Step 3:
Add the stock
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.

Step 4:
Add the fish to the pot
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Step 5:
Garnish and serve
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.

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korean monkfish stew recipes

Braised Fish In Garlic And Chilli

admin — Mon, 03 Mar 2008 06:12:31 +0000

* 2 ¼ Lb 1 whole fish or two smaller fish , (e.g. sea bass, snapper) cut into large chunks, head and tail removed
* 13 ½ fl oz fish stock , or meat stock
* salt , to taste
* 1 Tbsp sugar
* 17 fl oz vegetable oil
* 1 ½ tsp soy sauce
* 2 garlic cloves , minced
* 1 Tbsp rice wine
* 1 red chilli , stem removed and chopped
* 1 tsp vinegar
* 1 tsp ginger root , chopped
* 1 tsp corn flour , dissolved in 5 millilitres water
* 5 tsp sesame oil
* 1 handful of fresh coriander , chopped
* 1 large, sharp knife
* 1 chopping board
* 1 wok
* 1 slotted spoon
* 1 wooden spoon
* 1 deep serving dish
* 1 tray
* 1 ladle
* paper towel

Step 1:
Prepare the fish
Cut the fish into steaks and rub each one with salt. Leave them to marinate for at least fifteen minutes.

Step 2:
Heat the oil in the wok
In the meantime, pour the oil into the wok and heat it until very hot, but not quite at the stage where it starts to smoke.

Step 3:
Add the fish and deep-fry
When the oil is ready, add the fish steaks and deep-fry them in batches until they are browned. Then remove, draining off any excess oil, and set them to one side on a paper towel.

Step 4:
Discard the oil
Remove most of the oil from the wok leaving about one centimetre to continue cooking the other ingredients.

Step 5:
Add the garlic, red chilli, and ginger
The garlic, the red chilli and the ginger go into the wok next. Stir-fry for one minute.

Step 6:
Add the stock, sugar, soy sauce, rice wine and the fish
Next, combine the stock, sugar, soy sauce, rice wine, and finally the fish with the oil and leave everything to simmer over a low heat for fifteen minutes.

Step 7:
Remove the fish
When the time is up remove the fish and place it in the serving dish.

Step 8:
Add vinegar and corn flour
Now, add the vinegar and the corn flour to the wok and raise the heat, stirring constantly until the sauce thickens.

Step 9:
Add sesame oil and coriander and serve
Finally, add the sesame oil and the chopped coriander, give the sauce one last stir, and then pour it over the fish. Serve.

Italian Fish Stew

admin — Mon, 03 Mar 2008 06:11:07 +0000

* 4 Tbsp olive oil
* 1 onion , thinly sliced
* a few saffron threads
* 1 tsp dried thyme
* ½ tsp cayenne pepper
* 2 garlic cloves , finely chopped
* 1 400ml can of chopped tomatoes
* 3 1⁄3 fl oz dry white wine
* 20 ½ fl oz fish stock
* 12 oz white, skinless fish fillets , cod or haddock, cut into pieces
* 12 oz monkfish , cut into pieces
* 16 oz mussels , scrubbed
* 4 2⁄3 oz small squid , cleaned and cut into rings
* 2 Tbsp fresh basil or fresh parsley , chopped
* salt and pepper , to taste
* 1 large, heavy saucepan
* 1 wooden spoon

Step 1:
Heat the oil
Pour the olive oil into a saucepan and heat over a moderate temperature.

Step 2:
Add onion and spices
When the oil has heated, add the onion, saffron, thyme, cayenne pepper and cook over a low heat until the onions have softened. Next add the garlic and cook for another minute, stirring constantly.

Step 3:
Finish the sauce
Stir in the white wine, tomatoes, and fish stock. Bring the broth to a boil, letting it boil for around a minute, then reduce the heat slightly and simmer for 15 minutes longer.

Step 4:
Add the fish and seafood
Add the cod or haddock and the monkfish. Stir well and simmer for another 5 minutes. Add the squid rings and the mussels and simmer for a few minutes more until the mussels have fully opened.

Step 5:
Serve
Finally, stir in the basil or parsley and season to taste with salt and pepper.

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italian fish stew

Hearty Crockpot Fish Stew

admin — Mon, 03 Mar 2008 05:24:49 +0000

INGREDIENTS:
* 1 1/2 pounds catfish, red snapper, or flounder fillets cut into 2-inch pieces
* 2 tablespoons melted butter or extra-virgin olive oil
* 1 medium to large clove garlic, minced
* 1 large onion, sliced
* 1 green bell pepper, seeded and cut in 1-inch pieces
* 1 to 2 small zucchini squash, sliced
* 1 can (14.5 oz.) whole tomatoes
* 1/2 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup dry white wine
* 4 ounces sliced fresh mushrooms, optional
* parsley for garnish

PREPARATION:
Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and cook on HIGH setting for 3 1/2 to 5 1/2 hours.
Garnish with parsley. Makes 4 to 6 servings.