fish stew

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

Cioppino

halibut, sea bass,

(2 lb

(or more) of large shrimp

extra virgin olive oil

onion (1 large onion)

chopped bell pepper (1 large bell pepper)

garlic,

salt

tomatoes

Broth from the mollusks

red wine

tomato juice

stock

Salt and pepper

parsley

"Oh man, eating Cioppino in San Francisco totally ruined Cioppino anywhere else for me, but  because of the rave reviews from the folks in the Bay area, I will definitely give this a try!"

"Looks delicious and is straightfoward to make.  I live in the Bay Area.  People should be cautious of the origin source (country) of seafood.  Or buy US frozen if you can’t source it fresh by where you live."

"One fav soup of everyone in my family. Specially since we moved to coastal area. Pictures look delicious. Thanks for sharing."

"How would oysters be best incorporated?"

clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.

Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).
Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more.
 
Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

Serve: Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine.
Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

"I love this recipe! It has become our family tradition. I buy my seafood at Costco during the holidays. I make two kettles full and share with friends and family."

Peruvian Seafood Stew with Cilantro Broth- made with fish and shellfish, potatoes, carrots and the most flavorful delicious broth! Healthy, Paleo, Gluten free, Easy! Can be made in 35 minutes!

Peruvian Seafood Stew with Cilantro Broth

olive oil

yellow onion-

green ancho chili

green bell pepper – chopped (optional)

garlic – rough chopped

coriander

cumin

chicken broth

water – divided

potatoes

carrots

cilantro,

lbs seafood,

cracked pepper

limes

Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread

Heat oil in a large heavy bottom pot, or dutch oven, over medium high heat. Add onion, and saute for 2-3 minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and saute until tender about 10 minutes, stirring often.

Add garlic and spices and cook for two-three minutes or until fragrant.

Scrape this all into a blender and set aside.

In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.

Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.

In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Bend everything until VERY smooth, at least 45 seconds! Smooth is key here! Set this aside.

Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes ( taking in consideration, some things take longer to cook than others).

When seafood is cooked to your liking, stir in blended cilantro mixture from the blender.

Heat, to a gently simmer &#8211; but do not boil too long, or you will loose the lovely green color!

Squeeze limes to taste &#8211; I used 2 limes.

Taste and adjust salt and lime juice, adding more of each to your taste.

Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional) and crusty bread.

I made this tonite with chickpeas because that’s what I had on hand, it was amazing! The broth is outstanding! My husband and I are already making plans to try it with chicken. I may someday do the seafood version too! I loved it so much!!!

This creamy seafood chowder is a great weeknight meal in 20 minutes and tastes better the next day.

Nova Scotia Seafood Chowder

potato

lb chowder mix

celery

onion

carrot diced

homogenized milk

flour

butter

Old Bay seasoning

cornstarch

In a pot saute onion, celery, carrot in...

In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.

Add potato and cook 1 minute.

Add old bay seasoning and cook an additional...

Add old bay seasoning and cook an additional minute.

Add chowder mix and toss 1/8 cup of...

Add chowder mix and toss 1/8 cup of flour to coat.

Add 1 cup water and put lid on...

Add 1 cup water and put lid on for 5 minutes.

Remove lid, add milk and cornstarch/water mixture.

Bring to a boil and simmer 5 minutes.

Season with salt and pepper to taste and...

Season with salt and pepper to taste and serve warm.

Brazilian moqueca, a fish stew made with firm white fish, onions, garlic, bell peppers, tomatoes, cilantro, and coconut milk.

Moqueca &#8211; Brazilian Fish Stew

lime juice

Salt

black pepper

Extra virgin olive oil

spring onion, or 1 medium yellow onion, chopped or sliced

green onion greens, chopped

yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

paprika (Hungarian sweet)

red pepper flakes

coconut milk

onion, chopped

white rice

rice

"This is a fantastic recipe!! Arguably one of my top three dishes I've ever made. Yes, ever! \r\n\r\nI made the following modifications that I would repeat next time:\r\n- Used 2 whole bell peppers\r\n- Added 8 oz of shrimp (this would be delicious with other seafood too)\r\n- Added way more paprika\r\n- Added about ~1 tsp. of cayenne pepper, oregano, and basil\r\n- Added more lime juice plus the juice of one lemon\r\n- Added 3\/4 cup of farro to make it a bit more hearty\r\n- Swapped the fresh tomatoes for a 28oz can (I'm sure fresh is really good too)\r\n- Added 2 cups of chicken stock (I'm sure fish stock would be even better but I couldn't find any at Whole Foods)\r\n\r\nNext time I would:\r\n- Add zest of 1-2 limes\r\n- Maybe try adding other vegetables like mushrooms"

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.

Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice.
Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.
Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.
Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, onion greens: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.
Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.
 
Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.

Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.

"Given all the alterations needed (add lemon juice, add more paprika, add more cayenne), this is not a great recipe. I've made this dish before following a different recipe which had the right vegetable and seasoning portions included (but I couldn't find it now...). Also suggest to add fish near the end so it doesn't get cooked too long."

"Fantastic. I used fresh cod and added quite a bit of extra lime and chili peppers to give it some kick. I also doubled the onion and pepper quantities. Seemed a little skimpy."

"This has become mine and my moms favorite soup! I had most of the stuff to make it so we just tried it one day, not expecting to like it, but OMG so good. I put lots of extra onions and peppers in it.  For those in the Midwest where grocery store selection is really sad, I just found, at Schnucks, a little turning shelf near the vegetable area that has Hungarian Paprika. I bought a huge container of Spanish sweet paprika for about $10 off ebay and it has such a good fragrance and taste like no paprika I’ve ever tasted. And for those unsure about the coconut milk being chunky or solidified and has no or next to no coconut smell, it was still good in my stew and not soured. I just add my dry rice and water into the stew as I cook it and it becomes like an amazing jambalaya. I’ve doubled and tripled this recipe just fine. I love it with cod and bay scallops, which is easy to get frozen in the Midwest and fairly cheap. I’ve tried shrimp in it, but didn’t care for the texture, but the addition of bay scallops is a must! And for those of you that don’t like spice, a pinch of red pepper flakes added flavor but no hotness."

"A story.  After onions &amp; bell peppers were sauteed, the paprika &amp; red pepper flakes were added, as I was seasoning w\/ salt and pepper, the top popped off and the whole pepper container dumped into the pot.  With guests arriving any second, I took a poured the veggies into a colander, rinsed most of the pepper off with cold water, added a bit of olive oil to the pot, returned the veggies (which remained fairly seasoned), and continued with the rest of the recipe.  Turned out delicious!  Added uncooked shrimp  8 minutes after the cod, and stirred in a bit of crab meat at the end.  Also, made the rice - so good!  Thank you for a fabulous (and forgiving) recipe!"

https://www.simplyrecipes.com/video_src?vid=6036305402001

How to make Moqueca - Brazilian Fish Stew

Moqueca - Brazilian Fish Stew

Traditional bacalhoada or bacalao, a Portuguese salt cod stew made with salt cod, potatoes, onions, hard boiled eggs, olives, and lots of olive oil.

Portuguese Salt Cod Stew (Bacalao or Bacalhoada)

salt cod

Milk (optional)

large yellow or sweet Vidalia onions, sliced

eggs,

olives

salt and black pepper

"My family, from St. Michael in the Azores always did the first soak of the fish in milk then switched to water for the rest of the soaking, and NEVER used milk in the actual casserole."

"That's not the recipe my very portuguese mother made. The real recipe includes sliced tomatoes and absolutely NO milk or eggs. This must be a Brazilian version, not the real one."

"There doesn’t seem to be any liquid in it. It doesn’t dry out on stovetop?"

Soak salt cod in water: Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changes of the water.
 
If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changes of water, and the bones and the skin removed and discarded after soaking.

Simmer salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Parboil potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.

Layer casserole with onions, potatoes, salt cod, olive oil, pepper, then top with hard boiled eggs and olives: In a large pyrex casserole or Dutch oven (use Dutch oven if making on stove-top), generously coat the bottom of the pan with olive oil. Place a layer of onion rings over the bottom of the pan.
Place a layer of sliced potatoes over the onions.
 
Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.
Generously pour some olive oil over the fish. Sprinkle with freshly grated black pepper.
 
Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).
Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

Cook on stovetop or bake: Place on stove top on medium heat, and cook, covered, for 30 minutes. Or heat an oven to 350°F and cook, covered, for 30-40 minutes, or until everything is completely through.
Serve with sides of rice and salad.

"Really nice and comforting. Subtle flavours except for the olives, but I love it and so does our 2 year old. A new family favourite!"

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.

Curried cod

tbsp oil

onion,chopped

tbsp medium curry powder

garlic cloves,crushed

can chickpeas

each)

lemon,then

chopped

Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.

Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!

Mediterranean-Style Fish Soup Recipe

½ teaspoon coriander

Aleppo pepper flakes (or ½ teaspoon red pepper flakes)

turmeric

paprika

Kosher salt and black pepper

red onion, (chopped)

red bell pepper, (chopped)

celery ribs, (chopped)

garlic

white wine

vegetable stock or chicken stock, (preferably low-sodium)

cilantro

green onions (chopped (both white and green parts))

lemon (juice of)

In a small bowl, mix the spices together.

Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.

In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.

Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.

Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).

Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

A medley of clams, mussels, shrimp, and cod balance beautifully with a savory tomato and seafood broth delicately flavored with fennel and shallot.

Top 32 fish stew recipes from across the web

The most viewed fish stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Ukha

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Fish Stew

Brazilian Fish Stew

Top 32 fish stew recipes from across the web

The most viewed fish stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cioppino

Peruvian Seafood Stew with Cilantro...

Nova Scotia Seafood Chowder

Moqueca &#8211; Brazilian Fish Stew

Portuguese Salt Cod Stew (Bacalao o...

Curried cod

Mediterranean-Style Fish Soup Recip...

CIOPPINO

Moqueca baiana

Fish in crazy water

Easy 20-Minutes Fish Stew

John Dory minestrone

Sicilian-Style Fish Stew Recipe

Brazilian Fish Stew (Moqueca Baiana...

Bouillabaisse Recipe for Instant Po...

Brazilian Fish Stew (Moqueca de Pei...

Simple seafood chowder

Moqueca Baiana (Brazilian Fish Stew...

Chorizo, new potato & haddock one-p...

Plokkfiskur - A Traditional Iceland...

Plokkfiskur Recipe

Iodine-Rich Fish Stew

Bouillabaisse - French Fish Stew Re...

Simple fish stew

Ukha

Lohikeitto (Finnish Salmon Soup)

Fish Soup

Romesco de Peix (Catalan Fish Stew ...

Coconut Milk Fish Stew with Red Len...

Summer fish stew

Fish Stew

Brazilian Fish Stew

The most viewed fish stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moqueca – Brazilian Fish Stew