There's many different ways to make Fish Stew. Today, we'll look at four of them.
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DAYLIGHT SAVINGS TIME
CHANGE YOUR CLOCKS TONIGHT
BOUILLABAISSE -THE CHEAP WAY
Olive Oil, 2 tbsp
Garlic Powder, 2 tbsp
Stewed Tomatoes (Italian style is best), 12 cups or so
Water as needed
Onions, raw, 1 large coarsely chopped
Carrots, cooked, 1 cup slices
Celery, raw, 1 stalk, large (11"-12" long) chopped
Scallops, raw, 16 oz
Shrimp, raw, 8 oz
Cod (fish), 4 fillet cut into bite-sized pieces
Make Lemon Pepper Fish Tacos
Directions
This is a VERY generalized recipe. You can add whatever type of seafood you want and all the other veggies you like in stews as well. It's so full of protein and low cal that you really can't screw it up. If you like this, I would search the internet for the "real" Bouillabaisse recipes. You'll love those too!
When making bouillabaisse, it's important to remember that once you add the seafood, it's ready to eat in about 5 minutes. The "base"of stewed tomatoes can be made ahead.
In a large stock pot, add the olive oil and garlic powder. When Garlic powder starts to brown, add the stewed tomatoes. To that, add your onions, carrots, celery and any other vegetables you like. Add water to the tomato mixture to keep a very soupy consistency. Let this cook until the vegetables are tender. Cut seafood (or fish, if you like) into bite-sized pieces. Shell and de-vein all shrimp (you may leave tails on, but I take them off). When veggies are cooked, add all seafood. Stir occasionally until all fish is cooked (about 5 minutes). You may add more garlic powder, salt & pepper to taste.
Serve with crusty garlic bread or eat alone.
Makes about 12 servings (depending on how much seafood you add).
http://recipes.sparkpeople.com/...
BOUILLABAISSE - JULIA CHILD'S WAY
1/2 cup olive oil
1 cup each chopped onion and leek
4 cloves mashed garlic
2 or 3 large, ripe tomatoes
2 1/2 quarts water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1/2 teaspoon saffron
1 tablespoon sea salt
3 - 4 pounds fish heads, bones, trimmings, shrimp shells
1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
Toasted rustic bread
For the Rouille:
1 roasted and peeled red bell pepper
1 roasted hot red chile pepper or ground cayenne pepper to taste
1 tablespoon fresh lemon juice
1 small peeled garlic clove
1/4 cup fresh bread crumbs or finely chopped almonds
1/4 cup fresh parsley leaves
Fine sea salt, about 1/2 teaspoon or to taste
1/3 cup extra-virgin olive oil
instructions
For the soup:
Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed.
For the Rouille:
Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
http://familystylefood.com/...
MODERN BOUILLABAISSE - MARK BITTMAN
Sauce (optional)
~ Roasted Red Pepper Sauce
2 Tbsp. mayonnaise, preferably homemade
~ Pinch of minced garlic
Bouillabaisse
2 Tbsp. olive oil
1 fennel bulb, thinly sliced
2 leeks, white and tender green parts, trimmed and cut into coins (or use onions)
1 Tbsp. minced garlic
~ Zest from 1 orange
~ Big pinch of saffron (optional)
1 dried hot chile, or a pinch of cayenne, or to taste
1 sprig fresh tarragon (optional)
2 cups chopped tomatoes (canned are fine; drain them first)
1½ lb. small red or white potatoes, peeled if you like and cut into wedges
1 lb. almost any seafood (like monkfish, cod, scallops, squid, or shrimp), peeled, skinned, boned, and cut into chunks as needed
2 carrots or parsnips, cut into coins
2 stalks celery (with the leaves if you like), cut into chunks
½ lb. sugar snap peas or snow peas (optional)
2 cups vegetable, shrimp, or fish stock, dry white wine, or water, plus more as needed
½ cup roughly chopped parsley leaves, or use chopped chervil or fennel fronds if you like
~ Salt and freshly ground black pepper
1 or 2 whole-grain baguettes, cut crosswise into slices and toasted if you like (optional)
Steps
If you’re making the sauce (rouille), combine the red-pepper sauce with the mayonnaise and the pinch of minced garlic. Set aside for the flavors to blend.
Put the olive oil in a large pot or Dutch oven over medium heat. Add the fennel bulb, leeks, 1 Tbsp. garlic, and zest, and cook, stirring occasionally, until softened, about 3 minutes. Add the saffron if you’re using it, the chile or cayenne, and the tarragon if using, and cook for about a minute. Add the tomatoes and potatoes and cover.
After about 5 minutes, lift the lid and stick a fork in the potatoes; if they’re not yet beginning to get tender, cover and cook another couple of minutes. Try sticking the potatoes again; when the fork meets with just a little resistance, add the fish, carrots or parsnips, celery, snap peas or snow peas if you’re using them, and stock, adding enough extra to just cover the fish and vegetables.
Bring to a boil, then cover and turn off the heat. Let the pot rest for about 5 minutes; the vegetables you just added should be crisp-tender, and the fish should be opaque and cooked through (if not, return the pot to a simmer again for a couple of minutes).
Stir in the parsley, taste and adjust seasoning, and serve with the bread and sauce (if you made it) passed at the table.
http://www.culinate.com/...
VEGETABLE CHICKPEA BOUILLABAISSE
2 medium leeks
2 small fennel bulbs with stalks
6 cups water, divided
1/2 cup dry white wine
2 teaspoons fennel seeds
1 tablespoon olive oil
1 teaspoon fine sea salt
3 garlic cloves, thinly sliced
4 cups (1-inch) cubed peeled butternut squash
2 cups cubed peeled baking potato (about 12 ounces)
2 tablespoons fresh lemon juice
1/4 teaspoon saffron threads, crushed
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
8 (1-ounce) slices sourdough bread, toasted
1 cup (4 ounces) shredded Gruyère cheese
Preparation
Remove and discard roots, outer leaves, and tops from leeks. Cut off dark leaves of leeks, leaving 6 inches of bulb; reserve dark leaves and bulbs. Remove stalks from fennel bulbs; reserve stalks and bulbs.
Combine dark leaves of leek, fennel stalks, 4 cups water, wine, and fennel seeds in a Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Drain through a colander over a large bowl; discard solids.
Slice reserved leek bulbs in half lengthwise. Cut each half crosswise into thin slices. Rinse with cold water; drain. Thinly slice reserved fennel bulbs.
Add oil to pan; heat over medium heat. Add sliced leek and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Add broth, sliced fennel, 2 cups water, squash, potato, juice, saffron, chickpeas, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Stir in pepper; sprinkle with parsley.
Preheat broiler.
Place bread on a baking sheet; sprinkle each slice with 2 tablespoons cheese. Broil 1 minute or until cheese melts. Serve with soup.
http://www.yummly.com/...
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