Time 1h10m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 15 Steps:
In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Time 2h15m Yield 6 servings Number Of Ingredients 33 Steps:
To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later). Add the fish bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek, onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don’t let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat. Put the lobster claws into a large cast iron serving pot and strain the stock over them. Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes. To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top. To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly ground black pepper. Preheat oven to 400 degrees F. To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes.
Time 1h5m Yield 4 Number Of Ingredients 16 Steps:
Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl. Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Heat oil. Add onions, garlic, oregano and fennel. Sweat onions until tender. Add tomatoes, clam juice, wine and liquid from canned clams. Bring to stew consistency (about 15 minutes). Add shrimp, clams, and crab meat. Cook on medium heat about 2 minutes. Add basil, cayenne,and black pepper to taste. Simmer 2 more minutes.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon. Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high. When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.
Yield Serves 2 Number Of Ingredients 12 Steps:
Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes. Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 20 Steps:
In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don’t open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes. Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well. Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted. Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
