Best 2 Shannons Deepwater Fish Stew Recipes
Embark on a culinary journey to the depths of flavor with Shannon's Deepwater Fish Stew, a delectable seafood medley that captures the essence of the ocean's bounty. This hearty stew showcases an array of fresh fish, each contributing its unique texture and taste. Cod, with its mild and flaky flesh, and salmon, renowned for its rich and velvety texture, are the stars of the show. Shrimp and mussels add a briny sweetness, while clams offer a delicate chewiness. Simmered in a flavorful broth infused with aromatic vegetables, herbs, and spices, this stew is a symphony of flavors that will tantalize your taste buds. Served over fluffy rice or crusty bread, Shannon's Deepwater Fish Stew promises a comforting and satisfying meal that will leave you craving more.
In addition to the classic Deepwater Fish Stew, the article presents a tempting variation featuring tilapia. This mild-flavored fish brings a delicate touch to the stew, while still allowing the other ingredients to shine through. For those seeking a vegetarian alternative, a hearty Vegetable Medley Stew is also included, packed with an array of crisp vegetables simmered in a savory broth.
With its detailed instructions and vibrant photographs, this article provides everything you need to recreate these delectable stews in your own kitchen. Whether you're a seasoned cook or just starting out, you'll find the recipes easy to follow and the results undeniably delicious. So dive into the depths of flavor and experience the culinary wonders of Shannon's Deepwater Fish Stew and its tantalizing variations.
EASY FISH STEW WITH MEDITERRANEAN FLAVORS
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams
SHANNON'S DEEPWATER FISH STEW
While our crew cleaned the catch from our deep-sea fishing trip, my daughter, Shannon, created this impromptu stew from ingredients on-hand and cooked it in a pot, using an outdoor gas cooker. The crew ate every last bit, and we've been making it ever since. It can be made with any kind of fish; however, if a softer-flesh fish is used, it will tend to fall apart more during cooking, which some people may prefer. Kielbasa sausage or seafood, such as shrimp, could be added to this tasty stew. If you prefer, make this in a crock-pot.
Provided by BeachGirl
Categories Stew
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together, except fish, and bring to boil.
- Turn to low and simmer about 10 minutes.
- Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
- Serve in bowls with crackers or crusty bread.
- NOTE: Do not confuse the blue/green dolphin"fish" referred to in the Ingredients List with the"mammal" commonly called a dolphin, but is actually our friendly porpoise.
Tips:
- Choose the Right Fish: Select firm-fleshed fish that can withstand long cooking times without breaking apart. Good options include cod, halibut, or tilapia.
- Use Fresh Herbs and Spices: Fresh herbs and spices add depth of flavor to the stew. Don't be afraid to experiment with different combinations to find your favorite blend.
- Sauté the Vegetables: Sautéing the vegetables before adding them to the stew helps to develop their flavor and caramelize them slightly.
- Add Some Acid: A squeeze of lemon juice or a splash of white wine can brighten up the flavor of the stew and balance out the richness of the fish and cream.
- Simmer, Don't Boil: Bring the stew to a boil, then reduce the heat to low and simmer gently for at least 30 minutes, or until the fish is cooked through.
- Serve with Crusty Bread or Rice: Serve the stew with crusty bread or rice to soak up the delicious broth.
Conclusion:
Shannon's Deepwater Fish Stew is a flavorful and satisfying dish that is perfect for a weeknight dinner. With its combination of tender fish, creamy broth, and fresh vegetables, this stew is sure to please everyone at the table. So next time you're looking for a delicious and easy seafood recipe, give Shannon's Deepwater Fish Stew a try!
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