Best 12 Fisherman Stew Recipes

FISHERMAN'S STEW

Steps:

• Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
• Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
• Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
• Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
• Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

PORTUGUESE FISHERMAN'S STEW

Steps:

• Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
• Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
• Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
• Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

FISHERMAN'S WHARF STEW

Steps:

• In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
• Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
• Cover and cook on LOW for 8-9 hours.
• 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
• Cook on HIGH for 15-20 minutes or until fish flakes.
• Take out bay leaf and add parsley; stir and serve.

GREEK FISHERMAN'S STEW

Steps:

• Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
• Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
• Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
• When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

SICILIAN FISHERMAN'S STEW

Steps:

• Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
• Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

FISHERMAN'S SEAFOOD STEW

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Nestle fish pieces into tomato mixture; top with mussels. Cover; cook 8 minutes, gently shaking pan twice to stir mussels (do not lift lid), until mussel shells have opened. Discard any mussels that don't open. Remove bay leaf. Garnish with parsley.

IRISH FISHERMAN'S STEW

Steps:

• sprinkle thyme over both sides of fish.
• in a large saucepan cook fish in 1 tablespoon of hot oil.
• heat remaining oil and add onion and garlic and cook until tender.
• stir in flour and cook 1 minute.
• add chicken broth , stir in corn and potatoes.
• remove skin and bones from fish and add to pot.
• Simmer 35 minutes stirring often.

FISHERMAN STEW

Steps:

• In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish is opaque and flakes easily when tested with fork. Remove fish with slotted spoon and set aside. Keep stock in saucepan for later use, approximately 2 cups.
• In a small nonstick saute pan, heat olive oil over medium heat until hot. Saute onions for approximately 5 minutes or until tender. Once onions are tender add almonds and bread crumbs, stirring for 3 to 5 minutes or until lightly browned.
• Add onion and bread crumb mixture to reserved fish stock along with the vegetable broth, tomatoes, paprika and pepper. Add fish; cover and cook over medium heat until fish is heated through. Season to taste with salt. Serve hot!!

FISHERMAN'S STEW

Steps:

• 1. Heat the olive oil in a large saucepan set over medium heat
• 2. Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
• 3. Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
• 4. Add the tomatoes and broth and bring to a simmer.
• 5. Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
• 6. Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.) Remove from heat and season with salt and pepper to taste.
• 7. Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.

ITALIAN FISHERMAN'S STEW

Steps:

• 1, To prepre croutons, preheat oven to 375 degrees. Sporead bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt & pepper. Set aside.
• 2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Saute 10 minutes. Add tomates and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
• 3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew.

FISHERMAN'S WHARF SEAFOOD STEW

Steps:

• 1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
• 2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
• 3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
• 4. Divide stew evenly among 6 large shallow soup bowls.

BASQUE-STYLE FISHERMAN'S STEW

Steps:

• 1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent but not colored.2. Add the potatoes, bell peppers, and garlic. Cook, stirring occasionally, for 10 minutes. Season lightly with salt.3. Add the fish stock or clam juice and wine. Simmer for about 10 minutes, or until the potatoes are tender and the stew has thickened slightly.4. Add the tomatoes and simmer for 10 minutes.5. Add the tuna. Cover, remove from heat, and let stand until tuna is cooked until tender. Season with salt and pepper.6. Ladle into bowls, garnish with parsley, and serve.NOTE: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds.TO MAKE AHEAD: Prepare through Step 4 and refrigerate for up to 2 days. TO REHEAT: Bring to a simmer over low heat. Proceed from Step 5.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.