Fishermans Wharf Seafood Stew Recipe

SlowCooked Fisherman's Wharf Seafood Stew Recipe

WEBMar 3, 2005 · 1. In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, …

Rating: 4.5/5(8)
1. In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
2. Cover; cook on low setting for 8 to 9 hours.
3. About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

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San Francisco Cioppino Seafood Stew Recipe Food & Wine

WEBOct 8, 2023 · Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper. Bring …

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
2. Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

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Cioppino (Fisherman's Stew) Once Upon a Chef

WEBDec 20, 2022 · Bring to a boil; reduce the heat and simmer, covered, for 25 minutes. Meanwhile, while the stew is simmering, toss the fish with the …

1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
2. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.

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