Best 7 Monterey Seafood Stew Recipes

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Embark on a culinary journey to the vibrant shores of Monterey Bay with our delectable Monterey Seafood Stew. This seafood extravaganza brings together the freshest catches of the day, including succulent shrimp, tender calamari, flaky white fish, and savory mussels, all harmoniously nestled in a rich and flavorful broth. Enhanced with a medley of aromatic vegetables, this stew is a symphony of flavors that will tantalize your taste buds. Dive into our collection of carefully curated recipes, each offering a unique twist on this classic dish. From the traditional tomato-based stew to variations featuring creamy coconut milk or a spicy Cajun twist, there's a recipe here to satisfy every palate. Whether you're a seafood aficionado or simply seeking a comforting and flavorful meal, our Monterey Seafood Stew is sure to leave you craving more.

Let's cook with our recipes!

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SHRIMP MONTEREY



Shrimp Monterey image

For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. -Jane Birch Edison, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons butter
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 tablespoons minced fresh parsley
Hot cooked linguine, optional

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

Nutrition Facts : Calories 321 calories, Fat 17g fat (10g saturated fat), Cholesterol 228mg cholesterol, Sodium 437mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

MONTEREY SPAGHETTI



Monterey Spaghetti image

I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. -Janet Hibler, Cameron, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

4 ounces spaghetti, broken into 2-inch pieces
1 large egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) french-fried onions, divided

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 333mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

SEAFOOD STEW



Seafood Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil
2 cups diced onions (medium dice)
1 cup diced fennel (medium dice)
1/2 cup diced carrots (medium dice)
1/2 cup diced leeks (medium dice)
Kosher salt
1 cup water
4 ounces white wine
One 28-ounce can crushed tomatoes
1/2 cup halved kalamata olives
1 orange, 2 to 3 pieces of rind peeled with a vegetable peeler
Freshly ground black pepper
8 ounces clams, cleaned
8 ounces mussels, cleaned
8 ounces shrimp, peeled and deveined
4 ounces calamari, cut into 1/2-inch rings
Parsley leaves, roughly torn (about 1/2 cup)
Mint leaves, roughly torn (about 1/4 cup)
Crusty grilled bread, for serving
Red pepper flakes, optional

Steps:

  • Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
  • To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

MONTEREY SEAFOOD STEW



Monterey Seafood Stew image

This is a decadent stew that is loaded with seafood. From the Monterey coast in California famous for seafood. Serve with a crusty bread to soak up the juices. Passive time includes marinate time.

Provided by Shirl

Categories     Stew

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb sea bass fillet
1 lb shrimp, shelled and cleaned
1 lb scallops
1 3/4 cups sauterne (white wine)
2 large onions, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon basil
1/4 teaspoon thyme
2 (1 lb) cans tomatoes
salt and pepper
2 lobster tails, cooked, shelled, cut into chunks
1/2 lb crabmeat
1 (7 ounce) can minced clams

Steps:

  • Dry bass, shrimp and scallops on paper towels.
  • Cut bass in 1 inch squares.
  • Pick over scallops to remove any bits of shell.
  • Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
  • Cook onions, peppers, celery and garlic in oil until tender but not browned.
  • Add bay leaves, basil and thyme.
  • Cook a minute or two to blend flavors.
  • Add tomatoes and salt and pepper to taste.
  • Cook uncovered 15-20 minutes, stirring now and then.
  • Add marinated fish along with wine.
  • Cook uncovered 6-8 minutes, just until fish is done.
  • Add lobster, crab and clams.
  • Heat thoroughly.
  • Can serve over rice.

Nutrition Facts : Calories 315.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 157, Sodium 494.9, Carbohydrate 13.3, Fiber 2.6, Sugar 5.5, Protein 44.8

O'CHARLEY'S RESTAURANT'S BEEF MONTEREY



O'charley's Restaurant's Beef Monterey image

Make and share this O'charley's Restaurant's Beef Monterey recipe from Food.com.

Provided by byZula

Categories     Rice

Time 40m

Yield 1 serving(s)

Number Of Ingredients 11

1 ounce salad oil
1 teaspoon minced garlic
7 ounces marinated beef caps
seasoning salt, to taste
1/2 cup freshly-sliced mushroom (1/4-inch hand cut)
1/2 cup julienne red onion (1/4" by 2 1/2-inch)
1 ounce Burgundy wine
4 ounces rice, pilaf
1 slice monterey jack cheese
1 piece kale (fist size for garnish)
1 dash of chopped parsley, for garnish

Steps:

  • Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.
  • Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10 seconds. Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium doneness. If you're cooking beef tips medium-well or well done, do not add garlic until wine is added because garlic will burn.
  • When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.
  • Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted.
  • Serve rarebit on dinner dish. Garnish with a fist size piece of kale and a sprinkle of parsley and serve.

Nutrition Facts : Calories 833.7, Fat 37.7, SaturatedFat 9.5, Cholesterol 24.9, Sodium 156.4, Carbohydrate 101.4, Fiber 3.1, Sugar 4.2, Protein 16.4

Tips:

  • Fresh seafood is key: Use the freshest seafood you can find for the best flavor. If you're not sure how to tell if seafood is fresh, ask your fishmonger or look for fish that is bright and shiny, with no off odors.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and rubbery.
  • Use a variety of vegetables: This will add flavor and color to your stew. Some good options include onions, celery, carrots, potatoes, and corn.
  • Add some herbs and spices: This will help to enhance the flavor of the stew. Some good options include thyme, oregano, basil, paprika, and cayenne pepper.
  • Serve with rice or bread: This will help to soak up the delicious broth.

Conclusion:

Monterey seafood stew is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its fresh seafood, flavorful broth, and variety of vegetables, this stew is sure to please everyone at the table. So next time you're looking for a seafood recipe, give Monterey seafood stew a try. You won't be disappointed!

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