Best Summer Seafood Stew Recipes

Summer Seafood Stew image

Yield Serves 12

Number Of Ingredients 17

1/4 cup olive oil
5 cups chopped onions
3 tablespoons minced garlic
2 28-ounce cans diced tomatoes in juice
3 cups dry white wine
3 8-ounce bottles clam juice
3/4 cup tomato paste (about 1 1/2 six-ounce cans)
3 bay leaves
2 tablespoons chopped fresh thyme
2 1/2 teaspoons grated orange peel
2 1/2 teaspoons fennel seeds, crushed
3/4 teaspoon dried crushed red pepper
24 littleneck clams, scrubbed
2 3/4 pounds cod fillets, cut into 2-inch pieces
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound bay scallops
Chopped fresh basil

Steps:

Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
Ladle stew into bowls. Sprinkle with basil and serve

Summer Seafood Stew image

Provided by Annacia * @Annacia

Categories Seafood

Number Of Ingredients 17

6 ounce(s) crumbled chorizo, optional
2 cup(s) finely diced fennel ( one large bulb)
1 cup(s) finely diced onion ( half a large onion)
4 - garlic cloves, smashed and roughly diced
2 tablespoon(s) tomato paste
1 cup(s) dry white wine
4 cup(s) chicken stock ( or a good fish stock)
1 teaspoon(s) fish sauce ( leave out if using fish stock)
2 medium tomatoes- diced ( or one can of diced tomatoes and juices)
8 ounce(s) firm fish like halibut, talapia, mahi mahi, or salmon
1 pound(s) mussels ( or sub clams)
1 pound(s) large prawns, raw, peeled and de-veined ( or sub scallops)
1/2 teaspoon(s) chili flakes or cayenne
- sea salt and pepper to taste
1/2 cup(s) chopped flat leaf parsley
1 - lemon
- crusty bread or 1 cup of cannellini beans

Steps:

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.
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.
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.
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.
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.
Taste, adjust salt and lemon to your preferences. Divide among bowls and finish with the fresh parsley.