| |

SEAFOOD STEW RECIPE for winners*

Byamazingfoodstv


A great seafood stew is simple and delicious to prepare. Print the complete recipe at http://www.myfoodchannel.com/seafood-stew-recipe/
Give this stew a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to
discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/

More stuff:
My other Youtube channel: http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
http://plus.google.com/u/0/109193261972985167770/posts

My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552

* recipe also appropriate for non-winners

ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly.

Bon appétit!

source

Similar Posts

27 Comments

  4. Chef made this recipe 7-29-22 Sir you are good. I made another recipe of yours. Can Mackeral Stew. It was Great as well. This one Chef my goodness I would always use it. It will always be my go to seafood stew. Not Cioppino or Gumbo, this one. Thank You Chef.

  14. Yummy and delicious! I’ve been making this recipe for 10 years now. The only thing I would tell other people is if you buy a package of frozen seafood mix is read the directions on the label. I only had to cook 3 minutes with the seafood otherwise the seafood gets tough. I added more shrimp and scallops to mine. Delish!

  15. This is a great recipe! If you really want to pump up the seafood flavor you can use clam juice to replace both the chicken stock and the water (keep the wine!). I like to make a double recipe and have it for a few days. Thanks Chef Buck!

  20. Chef Buck, appreciate this recipe very much. I was feeling somewhat under the weather and so instead of going out I used what I had on hand. 1 Lb orange roughy & 1/2 of cod my goodness, it's magnifiq. After drinking this stew I feel great. Thank you very much Chef

  27. Just made this stew with frozen seafood mix and flounder fillet. I opted for a bit of leftover Ragu sauce instead of tomato paste, and a serrano chili pepper. Tasty with some nice heat and makes a few good sized portions. Nice alternative to Clam chowder.

Leave a Reply