Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes. Step 3 Add the potatoes and cook over moderate heat until tender, about 20 minutes.
Transfer 3 cups of the potatoes and onions to a blender along with a little of the broth and purée until smooth. It is packed full of delicious flavors that are sure to satisfy the heartiest of appetites.
While the potatoes simmer, cut the fish into 4 equal pieces, and season with salt and pepper. Add the fish to the pan, submerging the pieces in the liquid as good as possible.
Simmer gently for about 5 minutes or until the fish is cooked through. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil.
Chopped and sautéed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas.
Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days. Serve with boiled potatoes or white rice drizzled with the delicious fish sauce.
Season the fish with a little salt, pepper, saffron, paprika and white wine. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
Put the olive oil, the onions cut into round slices, the peeled garlic and the bay leaf in a saucepan and sauté until the onion start to turn slightly golden brown, stirring occasionally. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
2 ½ lb fresh Grouper ¼ cup Unsalted Butter 1 small Onion, sliced 1 Bell Pepper, sliced 1 Sprig thyme 1 ½ Tbsp Curry powder 1 ½ cup Water 1 tsp salt ½ tsp Black Pepper 3 cups fresh okra trimmed 1 large Tomato, cut in chunks ½ cup coconut milk 1 tbsp Lemon Juice 1 tbsp Tomato Ketchup Clean and season grouper with salt and pepper and set aside 2.
While simmering, stir in coconut milk, lemon juice and ketchup 7. Add grouper to the pan and soup the sauce and vegetables on top.
04/07/2005 This soup was easy to make and smelled wonderful while stewing. When I first ate it, I thought it had too much fennel and made a mental note to use less next time.
The good news, however, is that the soup was perfect the next day, just what I'd hoped for. I honestly think it compares to the celebrated name-sake chowder served in one of Ann Arbor's more swanky restaurants.
I didn't use fennel see but instead used anise seed because it is essentially the same thing but can be purchased for much cheaper in the Mexican food isle. I also used a can of clams in place of one of the bottles of juice (again for financial reasons).
I also used sun dried tomatoes packed in oil because I couldn't find the other kind at my home supermarket. Finally, I added the zest of one mandarin orange at the same time as the other spices.
Pulling from items I had on hand I used sun-dried tomatoes in oil chopped fine and I did not purée them in the blender. I also used canned fire-roasted diced tomatoes 1 t of dried rosemary and 1 T of dried thyme with fresh tilapia.
02/03/2011 This was delicious full of flavor and fairly quick and easy considering the somewhat long list of ingredients. The only change I made was to omit the beans.
Others have commented that the fennel was too strong but I thought it significantly improved the flavor without being overpowering. We tried this because we had some leftover tuna crab shrimp and oysters from a night we made our own sushi.
We put it all in and pretty much followed the recipe only leaving out the fennel and olives which we did not have on hand. I imagine any combination of fish would work fine in this dish.
03/12/2008 I made this for my wife followed directions and it was not good at all. I also substituted 1 tsp of dried herbs for each TBL of fresh.
11/06/2009 I had to tweak this recipe as I most always do because I try to work with what I have on hand (to not let anything end up being unused and forgotten for too long and left to waste)... We didn't have any bell peppers (shame) so I substituted about 1/3 of a bag of peas instead. I had about half a cup of Moroccan oil-cured olives, so I used those...
I didn't have any beans and I used canned tuna but nevertheless despite all that it still turned out fantastic. I added the juice of a lemon too of course and some spice (probably Cholera cayenne and/or curry but I forget).
(CBS News) The following recipe comes courtesy of chef Lidia Bastian. Grouper, being a resilient fish of deep waters, does well in this stew -like preparation.
In case you cannot find grouper, tile fish or monkish would be a good alternative. I like my peppers to be mixed -- red, yellow and green -- and I like thicker slices, so they don't overcook.
Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs. Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew.
Add the onions to the remaining bacon grease, salting lightly, and sauté until softened, about 7 to 10 minutes. Add the tomato paste, smoked sausage and potatoes, stirring until everything is well blended.
Make sure each bowl gets a poached egg and plenty of fish and potatoes. We serve each bowl with a chunk of crusty French bread to sop up the broth.
Made creamy with coconut milk, sassy with Thai basil and fresh with lime juice. Shrimp and cod are perfect partners for the Island Seafood Stew Recipe.
White fish, shrimp, bell peppers and tomatoes swimming in a broth of coconut milk and seasoned with lively island spices and finished with lime makes for a delicious seafood stew. A wonderful change in our traditional meat and potato stew recipes.
I love the flavors and I don’t know how I ever lived without the combination of coconut milk, cilantro and lime. If you’re efficient in the kitchen this is easy enough for a weeknight meal and ready in around 30 minutes.
Just start chopping the onions, bell pepper, garlic and jalapeños and the rest is a breeze. If a recipe calls for whitefish and doesn’t indicate a specific kind of white fish, popular choices are Cod, Tilapia, Bass, Grouper, Haddock, Snapper and even Catfish.
And being land locked in Colorado, it’s pretty much guaranteed that the fish at the seafood counter is simply thawed from frozen and probably from the same source as the freezer section. It’s a privilege to eat seafood, so we need to make sure we’re taking care of our oceans and the fish population.
I love this site managed by the Monterey Bay Aquarium, Seafood Watch. I hope you give this easy Jamaican seafood stew recipe a try.
Light, bright and full of flavor simply serve this with a tossed green salad or some crusty bread to make sure you soak up all that wonderful broth. In a bowl combine 1 T. olive oil, lime juice, salt and pepper.
In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeño. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes.
Stir in shrimp along with fish mixture, Thai basil, and 1/2 of the cilantro. Island White fish and Shrimp Seafood Stew … It’s What's for Dinner.