Best 10 Fishermans Wharf Stew Recipes

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.

FISHERMAN'S WHARF CIOPPINO

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
• Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
• Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW

Steps:

• In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
• Cover; cook on low setting for 8 to 9 hours.
• About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

FISHERMAN'S SEAFOOD STEW

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
• Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
• Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

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.

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.

FISHERMAN'S WHARF CIOPPINO

Steps:

• In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
• Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
• Cover and simmer for 30 minutes.
• Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
• Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

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.

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.

FISHERMAN'S STEW

Steps:

• In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
• Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.