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Recipe - Fisherman's Stew
I only used shrimp from the shellfish group due to two members of Clan
Ranger having severe allergies. It still went over well and we've added it to our rotation. Use less water if you want it to be thicker and more water if you wish for a cioppino-like consistency. Fisherman's Stew INGREDIENTS: 2 TBS EVOO 1 white onion, large, course chopped 1 leek, large, course chopped 3 cloves garlic, crushed 1 lb tomatoes, course chopped 1 can tomato paste or purée 1 tsp. orange zest 1 TBS parsley, finely chopped 1 TBS fennel fronds, finely chopped 2 bay leaves, fresh 1 cup white wine, dry works best 3 lb pieces of mixed white fish (snapper, monk, bass, cod, etc.) 1 lb assorted shellfish (shrimp, scallops, clams, oysters, mussels, crab) 1 cup water salt and pepper to taste garnish with basil, slivered or chopped METHOD: Heat EVOO in large pan, then sautée onions and leek. Add garlic and tomatoes together, stirring constantly so nothing burns. Add zest, herbs and wine to sauce. Salt and pepper; taste and adjust with further salt and pepper. Transfer to the crockpot. Turn on low and stir in fish and water. Cover and cook for 4-5 hours. Do not use the high setting because that will severely overcook the fish and shellfish (learned this the hard way. Even reducing the time didn't help -- two batches wasted.) Ladle finished stew over slice of sour dough and garnish with basil. The Ranger |
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Recipe - Fisherman's Stew
"The Ranger" > wrote in message ndwidth... >I only used shrimp from the shellfish group due to two members of Clan >Ranger having severe allergies. It still went over well and we've added it >to our rotation. Use less water if you want it to be thicker and more water >if you wish for a cioppino-like consistency. > > Fisherman's Stew > > INGREDIENTS: > 2 TBS EVOO > 1 white onion, large, course chopped > 1 leek, large, course chopped > 3 cloves garlic, crushed > 1 lb tomatoes, course chopped > 1 can tomato paste or purée > 1 tsp. orange zest > 1 TBS parsley, finely chopped > 1 TBS fennel fronds, finely chopped > 2 bay leaves, fresh > 1 cup white wine, dry works best > 3 lb pieces of mixed white fish (snapper, monk, bass, cod, etc.) > 1 lb assorted shellfish (shrimp, scallops, clams, oysters, mussels, crab) > 1 cup water > salt and pepper to taste > garnish with basil, slivered or chopped > > > METHOD: > Heat EVOO in large pan, then sautée onions and leek. Add garlic and > tomatoes together, stirring constantly so nothing burns. > > Add zest, herbs and wine to sauce. Salt and pepper; taste and adjust with > further salt and pepper. Transfer to the crockpot. Turn on low and stir in > fish and water. Cover and cook for 4-5 hours. Do not use the high setting > because that will severely overcook the fish and shellfish (learned this > the hard way. Even reducing the time didn't help -- two batches wasted.) > > Ladle finished stew over slice of sour dough and garnish with basil. > > The Ranger Interesting recipe, Ranger. I've saved it and will try it soon. This is the first recipe I've seen that uses fennel fronds for anything but garnish. It bugs my cheapskate heart to toss the fronds (half the vegetable by weight) when make something with fennel. Jon |
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Recipe - Fisherman's Stew
Zeppo > wrote in message
... [snip] > Interesting recipe, Ranger. I've saved it and will try it soon. I think you'll enjoy it. I wish my clan was allergy free because I think adding in the remaining assortment of clams, mussels, and scallops would make it more enjoyable. > This is the first recipe I've seen that uses fennel fronds > for anything but garnish. It bugs my cheapskate heart > to toss the fronds (half the vegetable by weight) when > make something with fennel. I'm not so much a cheapskate as frugal but agree that it is one of the few that I've ever read that uses fennel fronts. The Ranger |
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