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
Tweets by buckredbuck
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
27 Comments
Leave a Reply
You must be logged in to post a comment.
Did this soup today, came out so good 🙌
Wow seve rica la voy hacer
Isn't this just Cioppino?
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.
A wonderful(!) recipe! I love cioppino but it’s much more of a hassle than this recipe. I KNOW we’re going to be making this for a long, long time! Thanks for sharing Chef Buck!
what would happen if i put some old bay?
how annoying is that southern accent 🙁
Can some Tabasco in the bowl at the end work? I'm thinking maybe 🤔?
Hands down best recipe
Love it!!
fraternize and co-mingle
I gotta admit I loved the commentary almost as much as I love the recipe!!! Glad I found this video and can't wait to try it out this week🍤🐟🍲
Love love love your recipe!!! Thanks so much for your quick & easy directions, it turned out soooo good!!!😋😍💜
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!
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!
I have some cooked octopus that I really don’t know what do with, until now.
I love this recipe!!! ❤️ Really enjoyed the video guidance and proportion below. Thank you! It’s one of my favorites!
That is nice. I will make it. Good job chef.
Just what I'm looking for. Good stuff. Your humour at the end has earned you a sub even though I need to spend less time on the tube. Cheers.
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
Chef Buck,This is my go to.😋🙋🏽♀️
Hey Chef Buck, WOW! Thanks for this recipe. I used it as a base and added some other things and it came out great! I did what you said…I put "whateva the hell I like" 😂🤣
Great stew recipe Thanks Steve.
What can i replace wine with?
OMG! THE BEST!! I HIGHLY RECOMMEND!!
I love you, your accent, your wording, your enthusiasm, your "corn"y ass jokes you and I are so similar, lol, 😋
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.