Foodie Blogroll

Monday, August 27, 2012

Fisherman's Stew

No matter what season it is, it's always a good time to make a simple but flavorful seafood stew. Fisherman's Stew was adapted from a recipe by Rachael Ray and utilizes the food processor to make prep work quick and simple. Herbs and vegetables are pulsed into a vibrant paste that adds complexity to the stew without a ton of effort. Don't be afraid of using anchovies- they add a unique and delicious taste to the stew and melt away so no one will know they are there.

Fisherman's Stew
Gluten Free
Serves Three

Seafood Base:
1 shallot, peeled and coarsely chopped
1/2 jalapeño, chopped
2 tsp lemon zest
1 garlic clove, minced
1/4 cup fresh parsley
1 tbsp fresh thyme leaves
Soup Base:
3 anchovy filets
1/4 of a fennel bulb, finely chopped
1/2 lb red potatoes, cut into small chunks
1/2 red bell pepper, finely chopped
1 tbsp tomato paste
1 1/3 cups low sodium chicken broth
1 (14.5 oz) can diced tomatoes
1/2 lb cod, cut into chunks
1/2 lb shrimp, peeled and deveined
Fresh parsley, chopped (chopped)

1. Place all ingredients for seafood base in a food processor and pulse until a paste forms. Set aside.

2. Spray a large pot or dutch oven liberally with nonstick spray and heat to medium.

3. Add the anchovies and cook, stirring often, until melted. Add the seafood base and continue to cook 3-4 minutes or until vegetables are beginning to soften.

4. Add fennel, potatoes, and red pepper. Cover the pot and sweat the vegetables for 4-5 minutes, stirring occasionally.

5. Add the chicken broth to deglaze the pot. Add the the tomatoes and bring to boil. Simmer 20 minutes, or until liquid has reduced by one third.

6. Nestle the cod and shrimp into the simmering stew and cook for 6-7 minutes or until seafood is cooked through.

7. Divide into stew between three bowls and garnish with fresh parsley.

Nutrition Information-- approximately 255 calories per serving

No comments:

Post a Comment