Traditional recipes

Smoky Shrimp and Halibut Stew

Smoky Shrimp and Halibut Stew


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Ingredients

  • 8 ounces smoked bacon slices, coarsely chopped
  • 1 6-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
  • 1 medium fennel bulb, coarsely chopped; 2 tablespoons fronds chopped and reserved
  • 1 1/4 cups dry white wine
  • 1 cup canned low-salt chicken broth
  • 1 8-ounce bottle clam juice
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 pounds halibut fillet, cut into 2 1/2-inch pieces
  • 1 pound uncooked large shrimp, peeled
  • 1/4 cup chopped fresh Italian parsley

Recipe Preparation

  • Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.

  • Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes. Season with salt and pepper. Stir in parsley and bacon and serve.

Reviews Section

Easy Chipotle Seafood Stew

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40DaysofFlavor #ClamatoFlavor

This Mexican chipotle seafood stew combines fish, shrimp and mussels in a flavorful chipotle chile based broth. It’s one of my favorite seafood recipes and it’s the perfect lent recipe to make for a crowd.

For me fish stew is one of those comfort foods that makes you feel warm inside and happy. There’s something about seafood stew that brings back memories of spending Easter week at the beach. Yes, kids have vacation the entire Easter week in Guatemala.


Smoky Shrimp and Halibut Stew - Recipes

To streamline the preparation of this dish, begin the stew while the grill is heating for the bread. By the time the bread is toasted, the stew will be ready for its final steps.

1/4 cup extra-virgin olive oil

2 teaspoons smoked paprika (pimenton de la Vera see note)

4 3/4-inch-thick slices artisan bread from a boule-style (round) or other fat loaf, or 8 pieces if using a slender loaf like a baguette

2 cloves garlic, peeled and cut in half lengthwise

3 tablespoons extra-virgin olive oil

1 small jalapeno chile, stemmed, seeded and minced

1 1/2 tablespoons chopped garlic

4 cups drained and roughly chopped canned tomatoes (or peeled, seeded and chopped fresh tomatoes)

3 cups clam juice or reduced-sodium chicken broth

1 large pinch saffron (optional)

1 pound halibut, cod or other firm white fish, cut into 1-inch chunks Kosher salt Hot sauce, such as Tabasco or Sriracha

2 tablespoons chopped fresh Italian (flat-leaf) parsley (optional garnish)

To make bread: Heat a gas or charcoal grill to medium (see note). Stir together the olive oil, smoked paprika and cumin. Brush both sides of the bread slices with oil mixture. Grill until browned around the edges and lightly toasted all over, about 2 minutes per side. When bread is cool enough to handle, rub one side of each slice with the cut garlic season lightly with salt. Set aside.

To make stew: In a large soup pot or Dutch oven, heat the oil over medium heat. Add the jalapeño and cook until softened, about 1 minute. Add the chopped garlic and cook until fragrant, another 30 seconds or so. Add the tomatoes and wine, increase the heat to medium-high, and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 minutes.

Add the clam juice or broth and saffron (if using) to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, about 5 minutes. Add the fish and simmer until it's opaque throughout, 3 to 5 minutes more. Season to taste with salt and hot sauce.

Put one slice of the grilled bread in a wide soup bowl, ladle over the stew and sprinkle with parsley. Serve immediately, with a knife and fork as well as a spoon.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.


5 of 20

Indian Coconut Fish Curry

Mackerel: Choose Atlantic mackerel&mdashit matures so quickly that it has a very plentiful population.

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices.


Smoky Shrimp and Cheesy Grits

The steaming hot grits here are mixed with plenty of white cheddar cheese, then topped with shrimp cooked with garlic and smoky slab bacon.

Ingredients
  • 3 cups chicken stock or low-sodium broth
  • ¾ cup quick grits
  • 4 ounces white cheddar cheese, shredded (1 cup)
  • 3 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • ¾ pound slab bacon, cut into ¼-inch matchsticks
  • 4 garlic cloves. minced
  • 1 pound shelled and de-veined large shrimp
  • 2 tablespoons chopped parsley

1. In a saucepan, bring the chicken stock to a boil. Whisk in the grits and cook over moderately high heat. stirring constantly until the consistency is thick and the grains are tender, about 5 minutes. Add the shredded cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.

2. In a large, deep skillet. heat the olive oil until shimmering. Add the bacon and cook over moderately high heat. stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon: season with salt and pepper.

4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve right away.

-Bobby Flay
WINE: Ripe, luxurious Chardonnay.


4. Instant Pot Alaskan Cod With Fennel, Olives & Potatoes

This fancy little number combines tender, fresh Alaskan cod for protein, zingy fennel, deep flavor from olive brine and even more crushed green olives, and of course potatoes. This recipe comes from the south of France, so if you’ve visited, you might be familiar. It’s not your typical stew. This one is for the adventurous eater with a deep need for a unique and interesting flavor. For those folks though, it’s truly a treat that you’ll want to savor every last bite of. Recipe from The Tasting Table.


What is Zarzuela?

Zarzuela hails from the Catalonia region in Spain. The Spanish seafood stew is aptly named after a genre of Spanish musical theatre that blends many contrasting styles of music and dance. Similarly, the stew also blends contrasting ingredients that fuse beautifully when you throw them all together in a stew pot. And though it bears resemblance to many other Mediterranean seafood stews it&rsquos those contrasting elements that make it unique.

It&rsquos defining feature is an almond paste, mixed into the tomato-based broth, which gives the stew a richer, heartier feel than other types of Mediterranean stews like bouillabaisse.

It&rsquos also typically (but not always) enhanced with some type of cured pork like serrano ham or prosciutto.

Finally, it&rsquos also usually more shellfish-rich than other seafood stews. It&rsquos often called &ldquozarzulea de pescado&rdquo though you&rsquoll also see the more aptly titled &ldquozarzuela de mariscos&rdquo (&ldquomariscos&rdquo means shellfish in Spanish) as a way to distinguish it from the theatrical genre. Fish can be added for sure, and my recipe includes it, but it&rsquos not totally necessary.

These three things &ndash almond paste, cured pork and shellfish-rich &ndash create a distinctive synthesis of nutty, smoky and briny flavors that is truly astounding and will surely stir up some passionate emotions of deep love, nourishment and possible spontaneous travel.

You have been warned. Make this Spanish seafood stew recipe and I&rsquoll betcha you&rsquore emailing me from Spain in a few days.


Ingredients

  • 3 Tbs. extra-virgin olive oil more for the sauce
  • 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
  • 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
  • 1 cup dry white wine
  • 1 tsp. sweet smoked paprika (Spanish pimentón)
  • 1/4 cup mayonnaise
  • Kosher salt
  • One 14-oz. can low-salt chicken broth (1-3/4 cups)
  • 1 large pinch saffron
  • 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
  • 2 cups fresh corn kernels (from 4 medium ears)
  • Freshly ground black pepper
  • 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

Filleted Fish Recipes

Ingalls Photography

From sole with mushrooms and shellfish to parmesan-crusted halibut, these recipes celebrate the best of the sea. See our guide from SAVEUR Issue #164 for a primer on how to fillet fish.

We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from “The Cure” (November/December 1994) Maxime Iattoni Boneless tilapia filets spiced with cayenne, cumin, paprika, and garlic make great soft tacos serve them with shredded cabbage and a smoky chipotle mayonnaise sauce. Todd Coleman See the Recipe Todd Coleman When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. Penny De Los Santos Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. James Oseland In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. See the recipe for Ikan Balado (Padang-Style Grilled Mackerel with Sambal) » Ingalls Photography “Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup » André Baranowski At Pacific Way Bakery and Cafe in Astoria, Oregon, flaky cheese-crusted halibut fillets are topped with a bright parsley sauce and paired with pan-seared broccoli rabe and garlicky mashed potatoes. Ingalls Photography This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work. Ingalls Photography The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008). See the recipe for Sole Piccata » Penny De Los Santos


Smoky Shrimp and Halibut Stew - Recipes

Spinach & Rice Stew - Greek Spanakoruzo

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Giouvetsi is one of those traditional Greek dishes that bring back childhood memories. The way orzo pasta soaks up all the flavours from the stew, makes this recipe unbelievably tasty!

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Watch the video: Smoked Shrimp Recipe. Barbecue Shrimp Smoked on Ole Hickory Smoker (July 2022).


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