Best 3 Seafood Stew For Two Recipes

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Indulge in a culinary journey with our exquisite seafood stew, a symphony of flavors that will tantalize your taste buds and warm your soul. This delectable dish features a harmonious blend of succulent shrimp, tender calamari, and flaky white fish, all simmered in a rich and flavorful broth infused with aromatic herbs and spices. Served over a bed of fluffy rice or crusty bread, this seafood stew is a comforting and satisfying meal perfect for a cozy dinner for two. Our curated collection of recipes offers a variety of options to suit your preferences, from a classic tomato-based stew to a creamy and indulgent bisque-style delight. Embark on this culinary adventure and discover the perfect seafood stew recipe to create a memorable dining experience.

Let's cook with our recipes!

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 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.

BRIGHT SEAFOOD STEW FOR TWO



Bright Seafood Stew for Two image

4-2 recipes. Weight loss comes with portion control, no doubt. I have decided to take all my favorite recipes that I find out there and adapt them to two, while adding a few additions that make it my own. In this recipe, adapted from https://food52.com/recipes/14754-dad-s-favorite-seafood-stew I have added a hit of lemon, salt and pepper to brighten up the flavor profile a bit, reduced the olive oil a tiny bit to ensure that it isn't too caloric, and as all of these recipes, will scale for 2. Photos to come.

Provided by David Hawkins

Categories     Very Low Carbs

Time 27m

Yield 2 , 2 serving(s)

Number Of Ingredients 15

1/4 lb cod
1/4 lb sole
1/4 lb sea scallops
1/4 lb large shrimp
1/2 cup fish stock
3 tablespoons olive oil
2 garlic cloves
2 roma tomatoes
4 teaspoons dry white wine
4 teaspoons basil leaves
4 teaspoons parsley
1/2 teaspoon cayenne
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
  • Prep all seafood by rinsing, and thawing if frozen.
  • Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
  • Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
  • Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
  • Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.

Nutrition Facts : Calories 384.6, Fat 23.4, SaturatedFat 3.4, Cholesterol 135.8, Sodium 1131.4, Carbohydrate 7.4, Fiber 1.2, Sugar 2, Protein 34.1

Tips:

  • Use a variety of seafood. This will give your stew a more complex flavor and texture. Some good options include shrimp, mussels, clams, fish, and calamari.
  • Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood will be tough and rubbery.
  • Add vegetables to your stew. Vegetables will add flavor, color, and nutrients to your stew. Some good options include tomatoes, onions, bell peppers, celery, and carrots.
  • Use a flavorful broth. The broth is the base of your stew, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or fish broth.
  • Season your stew to taste. Add salt, pepper, and other spices to taste. You can also add herbs like thyme, rosemary, or basil.
  • Serve your stew with a side of bread or rice. This will help to soak up the delicious broth.

Conclusion:

Seafood stew is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover seafood. With a few simple ingredients and a little bit of time, you can create a delicious stew that the whole family will enjoy.

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