Best 7 Cheris Spicy Italian Seafood Stew Recipes

ITALIAN SEAFOOD STEW

Steps:

• In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
• Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
• Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

CHERI'S SPICY ITALIAN SEAFOOD STEW

Steps:

• 1. Make the cajun spice mix as indicated set aside 2.brown garlic, onion, celery and pepper in oil over medium heat until tender 2-3 minutes 3. Add tomatoe paste to pan and cook until the tomatoes paste has darkened (mailard reaction). 4. Add the tomatoe sauce, chopped tomatoes, wine and broth 5. bring to a boil and then reduce to a simmer 6. simmer for 20-30 minutes the stew should be reduced in volume some (thickened) 7. meanwhile prepare shellfish and seafood. Remove crabmeat from cooked dungenous crab, debone and cut white fish and salmon into chunks. Devein shrimp and remove shells and tails. 8. when you are ready to serve add the shellfish and seafood cooking an aditional 2-3 minutes. Do not overcook the stew at this point! 9. serve with fresh baked bread and salad. You can also place the spice mix in a dish for those more adventurous souls!!

SEAFOOD STEW WITH TOMATOES AND BASIL

Steps:

• Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

SICILIAN SEAFOOD STEW

Steps:

• In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
• Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
• Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
• Reduce the heat, cover, and cook for 2 minutes.
• Add in the clam juice, tomatoes, and wine.
• Cover and simmer for 15 minutes.
• Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
• Add in the lemon juice, salt and pepper to taste; stir to combine.
• Ladle stew into individual serving bowls.
• Sprinkle capers and chopped black olives on top, if desired.

SPICY ITALIAN STYLE SEAFOOD STEW #RAGU

Steps:

• In a large saucepan heat olive oil and add the onions, sauté about 5 minutes or until onions are soft and translucent. Add the garlic and poblano chile, sauté additional 2-3 minutes. Add the chicken broth and simmer 20 minutes. Add Ragu Spicy Italian Style Sauce, garbanzo beans, arugula, shrimp and cod fillets.
• Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the goat cheese until heated through.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.