How To make Shrimp and Lobster Bouillabaisse
1 cn Low-sodium stewed tomatoes
1 c Reduced-sodium chicken broth
1 8-oz. bottle clam juice
3 md Leeks, sliced (one cup)
1/2 c Water
1 ts Cajun seasoning
1 ts Finely shredded orange peel
1 8-oz. fresh or frozen
Lobster tail or 6 oz. cooked Lobster, cut into chunks, or One 8 oz. pkg. frozen Lobster-shaped fish pieces, (surimi) thawed 8 oz Fresh or frozen peeled and
Deveined shrimp 4 sl French bread, toasted (opt.)
Snipped fresh parsley (opt.) In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes. Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total. Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just turn pink. Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or till heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish servings. NUtrITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg. chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron. Source: BETTER HOMES AND GARDENS, January 1994
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$1000 Seafood Stew? | Bouillabaisse Recipe
Picture this, folks, we're about to dive into the ocean of flavors with the world's most expensive and fancy seafood bouillabaisse recipe. Imagine fresh seafood, from the finest fish to the most succulent shellfish, simmered down into a heady, aromatic broth. Trust me, even if you had to part with $100, every bite will have you feeling like you're dining in a top-notch French seafood restaurant, all without leaving your kitchen!
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Classic Spanish Seafood Stew | A Timeless Recipe from Barcelona Spain
EPISODE 622 - How to Make a Classic Spanish Seafood Stew | Zarzuela de Pescado y Mariscos Recipe
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Authentic Cioppino Recipe // Delicious Italian Seafood Stew
Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley and sourdough bread!
If you’re a seafood fan, then this Cioppino Recipe may be your new favorite recipe.
I called my buddy to come destroy this cioppino recipe with me because he’s obsessed with seafood, but his wife is allergic.
He tweeted me a gif that said this was the best day of his life haha. After you try this Cioppino Recipe, you might agree with that.
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Ingredients for this Focaccia Bread Recipe
For the Stew:
• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 small diced stalks of celery
• 1 seeded and small diced green bell pepper
• 1 seeded and small diced red bell pepper
• 2 cups of fish stock
• 2 28-ounce cans whole peeled tomatoes, crushed with hands
• sea salt and pepper to taste
• chopped parsley and crushed red pepper flakes for garnish
For the Seafood:
• 1 pound of manilla clams
• 1 pound of mussels
• 8 ounces of large U-15 peeled, deveined tail on shrimp
• 1 pound of crab legs, broken down
• 8 ounces of squid, tubes sliced
Feeds 6
Prep Time: 20 minutes
Cook Time: 1 hour
Procedures:
1. In a large pot over medium heat, add in the olive oil.
2. Next, add in the onions, garlic, celery and peppers and saute for 4 to 6 minutes or until lightly browned.
3. Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
4. In a large pot of boiling salted water, batch cook the seafood from whatever takes the longest amount of time to cook to the shortest.
5. Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
6. Transfer the shellfish to the cioppino stew and mix in.
7. Next, add the shrimp and the crab legs and cook for 2 to 3 minutes and then add in the squid and cook for 1 to 2 more minutes or until done.
8. Also add this to the stew and stir.
9. Serve the cioppino with chopped parsley and optional crushed red pepper flakes and sliced sourdough bread.
10. Enjoy!
Lobster bouillabaisse
Chef Randy Feltis's lobster bouillabaisse is enhanced with stock made from lobster shells.
How To Make Bouillabaisse The Easiest Way | Chef@Home Hacks
A great everyday recipe of the famous French fish stew, try Bouillabaisse by Walter Trupp.
Start by adding butter in a pan. put some onion, garlic, cumin, fennel seeds, and chilies. Add some chopped tomatoes, wine or fishstock, orange zest, orange juice, saffron, and salt n pepper to it. Simmer for 10 minutes to release and mellow spice flavors. After that, increase the heat and add fennel cut into wedges, cleaned mussels, prawns and firm fish flesh to it. Cook well and your delicious Bouillabaisse is ready to be served.
Bouillabaisse | Famous French Fishstew | Recipe by Walter Trupp
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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