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Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors. Simply sauté some fish or seafood in a pan, add some broth, and stir in a purée of great ingredients like garlic, basil, mint, cilantro and lemongrass, with fish sauce, sugar and a few other things, and you get a yummy stew with a nice spicy zing. The basil, mint and cilantro give the sauce a verdant green hue. Sauce Ingredients: 1 cup basil leaves 1½ cups cilantro ⅓ chopped fresh mint leaves 3 garlic cloves 2-2½-inch chunk of fresh ginger, peeled, sliced 4-inch long piece of lemongrass, the tender, center part 1 tablespoon gluten-free fish sauce (I use Squid brand) 1 tablespoon sugar 1 teaspoon salt Stew Ingredients: ¾ pound firm white fish, cut into chunks ½ pound fresh squid, cut into rings ½ pound shrimp, cleaned and deveined Directions: First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste. Add cold water as needed, but you want the mixture to be pretty thick and pasty. Next, heat oil in a deep sauté pan. Season fish chunks with salt and pepper and add to the hot oil. Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more. Add broth and half of the paste mixture. Cover and cook for a couple minutes longer, until fish is fully cooked. Add remaining sauce and stir gently until dissolved. Add more broth, salt, or water to taste. Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.
Cioppino is a classic seafood stew developed by Italian fishermen in San Francisco's North Beach area during the late 19th century. Cioppino is a variation on traditional fish soups and stews of southern Italy. It is commonly made from the catch of the day, which in San Francisco usually means a mix of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Cooked in a broth of fresh tomatoes, garlic, and white wine, cioppino has become a famous San Francisco delicacy. Made famous at Fisherman's Wharf eateries like Scoma's, Alioto's and Grotto #9, cioppino is a dish that keeps people coming back. However, you don't have to make it all the way to San Francisco to enjoy this hearty, robust and memorable dish. Fall is a great time to make cioppino. Dungeness crab season is just around the corner, and the dish scales well to serve large numbers of guests. If you can get good quality fresh fish and seafood, then you can make cioppino, with or without the crab. I like to wait until crab season and go all the way! This recipe is makes enough to serve about 8 to 10 people. Ingredients: 1/4 cup olive oil 2 onions, chopped 4 cloves garlic, minced ½ cup fresh Italian parsley, chopped 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 (28 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 1 quart chicken broth (gluten-free) ½ cup water 1 pinch paprika 1 pinch cayenne pepper 1 cup white wine 25 Manilla clams, fresh, cleaned 25 mussels, fresh, cleaned and de-bearded 25 shrimp, fresh, cleaned and deveined 18 scallops, fresh, rinsed 1½ pounds cod, halibut, or other whitefish fillets, cubed 2 whole Dungeness crabs, cleaned and cracked Or, if adding just meat, about 2 pounds of cooked Dungeness crabmeat salt and pepper to taste Directions: In a large pot over medium heat, heat the olive oil, and saute the onion, garlic until tender. Add parsley, and stir briefly until soft. Add salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, chicken broth, water, paprika, cayenne pepper. Stir well, lower heat, and simmer 30 to 45 minutes, adding wine a little at a time. About 15 minutes before serving, add crab. After 5 minutes, add clams, mussels, prawns, scallops, and fish. Increase heat a bit and stir gently. When the mussels open, the prawns and crab turn pink, and the cod is flaky, the seafood is done, and your cioppino is ready to serve. I like to serve it with fresh, gluten-free bread.