SUMMER SEAFOOD STEW

September 22, 2019
Summer food Stew in a very light-weight and flavourful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavourful juices! For a Gluten-free choice, rather than bread add cannellini beans!

SUMMER SEAFOOD STEW

Though summer formally arrives in a very few days, nights area unit still cool within the geographic region and this  Summer food Stew looks the proper meal to assist bridge the gap. Light, bright and choked with flavor,  the fennel-tomato broth makes for a delicious base, landing somewhere mediate Boullabasie and Cioppino. Caramelized fennel adds a refined sweetness, recent tomatoes add nip, whereas chorizo (or soy chorizo)  kicks up the flavour by adding the proper quantity of warmth and sincerity.

Serve this with crusty bread to mop up all the juices, this is often the proper dinner. If choosing gluten- free, attempt adding cannellini beans for a bit further sincerity rather than  the bread.

SUMMER SEAFOOD STEW

INGREDIENTS :

  • 6–8 ounces crumbled shorizo
  • 4 garlic cloves, smashed and roughly diced
  • 2 T tomato paste
  • 1 C dry white wine
  • 4 Cups Chicken Stock ( or a good fish stock)
  • 2 cups finely diced fennel ( one large bulb)
  • 1 cup finely diced onion ( half a large onion)
  • 1 tsp fish sauce ( leave out if using fish stock)
  • 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
  • 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
  • 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
  • ½ teaspoon chili flakes or cayenne
  • salt and pepper to taste
  • 1 lb mussels ( or sub clams)
  • ½  cup chopped flat leaf parsley
  • 1 lemon
  • Crusty Bread or 1 Cup of Cannellini Beans

INSTRUCTIONS :

  1. In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
  2. In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
  3. Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
  4. Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
  5.  Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
  6. Taste, adjust salt and lemon to your preferences.
  7. Divide among bowls and Finish with the fresh parsley.
Summer food Stew in a very light-weight and flavourful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavourful juices! For a Gluten-free choice, rather than bread add cannellini beans!

SUMMER SEAFOOD STEW

Though summer formally arrives in a very few days, nights area unit still cool within the geographic region and this  Summer food Stew looks the proper meal to assist bridge the gap. Light, bright and choked with flavor,  the fennel-tomato broth makes for a delicious base, landing somewhere mediate Boullabasie and Cioppino. Caramelized fennel adds a refined sweetness, recent tomatoes add nip, whereas chorizo (or soy chorizo)  kicks up the flavour by adding the proper quantity of warmth and sincerity.

Serve this with crusty bread to mop up all the juices, this is often the proper dinner. If choosing gluten- free, attempt adding cannellini beans for a bit further sincerity rather than  the bread.

SUMMER SEAFOOD STEW

INGREDIENTS :

  • 6–8 ounces crumbled shorizo
  • 4 garlic cloves, smashed and roughly diced
  • 2 T tomato paste
  • 1 C dry white wine
  • 4 Cups Chicken Stock ( or a good fish stock)
  • 2 cups finely diced fennel ( one large bulb)
  • 1 cup finely diced onion ( half a large onion)
  • 1 tsp fish sauce ( leave out if using fish stock)
  • 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
  • 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
  • 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
  • ½ teaspoon chili flakes or cayenne
  • salt and pepper to taste
  • 1 lb mussels ( or sub clams)
  • ½  cup chopped flat leaf parsley
  • 1 lemon
  • Crusty Bread or 1 Cup of Cannellini Beans

INSTRUCTIONS :

  1. In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
  2. In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
  3. Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
  4. Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
  5.  Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
  6. Taste, adjust salt and lemon to your preferences.
  7. Divide among bowls and Finish with the fresh parsley.
Summer food Stew in a very light-weight and flavourful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavourful juices! For a Gluten-free choice, rather than bread add cannellini beans!

SUMMER SEAFOOD STEW

Though summer formally arrives in a very few days, nights area unit still cool within the geographic region and this  Summer food Stew looks the proper meal to assist bridge the gap. Light, bright and choked with flavor,  the fennel-tomato broth makes for a delicious base, landing somewhere mediate Boullabasie and Cioppino. Caramelized fennel adds a refined sweetness, recent tomatoes add nip, whereas chorizo (or soy chorizo)  kicks up the flavour by adding the proper quantity of warmth and sincerity.

Serve this with crusty bread to mop up all the juices, this is often the proper dinner. If choosing gluten- free, attempt adding cannellini beans for a bit further sincerity rather than  the bread.

SUMMER SEAFOOD STEW

INGREDIENTS :

  • 6–8 ounces crumbled shorizo
  • 4 garlic cloves, smashed and roughly diced
  • 2 T tomato paste
  • 1 C dry white wine
  • 4 Cups Chicken Stock ( or a good fish stock)
  • 2 cups finely diced fennel ( one large bulb)
  • 1 cup finely diced onion ( half a large onion)
  • 1 tsp fish sauce ( leave out if using fish stock)
  • 2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
  • 8 oz firm fish like halibut, talapia, mahi mahi, or salmon
  • 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
  • ½ teaspoon chili flakes or cayenne
  • salt and pepper to taste
  • 1 lb mussels ( or sub clams)
  • ½  cup chopped flat leaf parsley
  • 1 lemon
  • Crusty Bread or 1 Cup of Cannellini Beans

INSTRUCTIONS :

  1. In a large heavy bottom deep skillet or Dutch oven, brown 6-8 ounces chorizo in a little olive oil. (Remove from casing and break up or crumble into small bite size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.
  2. In same skillet, heat 2 T olive oil on med high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavor of the dish.
  3. Add white wine and turn heat down to medium high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
  4. Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.
  5.  Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
  6. Taste, adjust salt and lemon to your preferences.
  7. Divide among bowls and Finish with the fresh parsley.

Related Post

Previous
Next Post »

Featured Post

VIENNESE WHIRLS RECIPES

Mary Berry’s national capital Whirls – get pleasure from these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry...