Best 9 Seafood Stew With Winter Squash Tomatoes And Saffron Recipes

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Embark on a culinary journey to create a masterpiece seafood stew that blends the flavors of the ocean and the warmth of winter produce. This delectable dish combines succulent seafood, tender winter squash, juicy tomatoes, and the vibrant essence of saffron for a truly memorable meal. The aromatic saffron lends a distinct hue and a subtle yet captivating flavor that will tantalize your taste buds. With its vibrant colors and captivating aroma, this seafood stew is sure to be the star of your next gathering, leaving your guests in awe of your culinary skills. Immerse yourself in the process of selecting the freshest seafood, preparing the vegetables with precision, and infusing every ingredient with love and care. Prepare to indulge in a delightful symphony of flavors that will transport you to a culinary haven.

Let's cook with our recipes!

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STEW



Seafood Stew image

A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium bulb fennel, fronds reserved, diced
1 medium Spanish onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 pinches red pepper flakes
1 cup dry white wine
One 28-ounce can diced San Marzano tomatoes
4 cups lobster, shrimp or seafood stock
12 littleneck clams, cleaned
12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
8 ounces bay scallops
24 mussels, cleaned and debearded

Steps:

  • Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
  • Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES AND SAFFRON



Seafood Stew with Winter Squash, Tomatoes and Saffron image

Categories     Soup/Stew     Fish     Shellfish     Stew     Bass     Clam     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 cup chopped fennel bulb
2 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
1 bay leaf
3 cups bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 cup dry white wine
1/2 cup dry Sherry
1/2 cup water
24 small clams, scrubbed
1/4 teaspoon saffron threads, crushed
1 1/2 pounds sea bass fillets, cut into 1-inch pieces
Fennel fronds (optional)

Steps:

  • Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)
  • Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.
  • Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
  • Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

TOMATO-SAFFRON FISH STEW



Tomato-Saffron Fish Stew image

This is so very good that I eat it slowly trying to make it last! It's not a bad time consumer but not one that you can knock out in 15 mins either. Take your time and enjoy making this.

Provided by Annacia

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 orange
28 ounces undrained canned tomatoes
4 cups water
1 bay leaf
1/4 teaspoon dried saffron thread
4 minced garlic cloves or 1 teaspoon garlic powder
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground fennel
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish)
1/2 lb lobsters or 1/2 lb scallops
1 lb mussels or 1 lb clam, in the shell
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Steps:

  • Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
  • In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
  • In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
  • Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
  • Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
  • When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
  • Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

Nutrition Facts : Calories 231.3, Fat 3, SaturatedFat 0.5, Cholesterol 118.8, Sodium 1019.4, Carbohydrate 19.3, Fiber 3.4, Sugar 5.2, Protein 31.9

SEAFOOD STEW



Seafood Stew image

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
Crusty bread, for serving

Steps:

  • In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
  • Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
  • Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Nutrition Facts : Calories 272 g, Fat 8 g, Fiber 2 g, Protein 40 g

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

SEAFOOD STEW



Seafood Stew image

Recipe by Ina Garten. Originally published in her book, Barefoot in Paris, but aired on Food Network today. Garten's recipe for Seafood Stock posted separately.

Provided by Heather U.

Categories     Bass

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 1/2 cups yellow onions, chopped (2 small)
2 cups small white potatoes, large-diced
2 cups fennel, chopped (1 large bulb)
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 cups good white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart seafood stock or 1 quart fish stock
1 tablespoon garlic, chopped (3 cloves)
1 teaspoon saffron thread
1 lb large shrimp, shelled and deveined (reserve the shells for the stock)
1 lb halibut, cut in large chunks
1 lb bass fillet, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon orange zest, grated
toasted baguette, sliced, buttered, and rubbed with garlic

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
  • Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
  • Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.
  • Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

Nutrition Facts : Calories 482.7, Fat 14.4, SaturatedFat 2.4, Cholesterol 208.7, Sodium 997.5, Carbohydrate 17.3, Fiber 3.2, Sugar 6, Protein 55.1

SEAFOOD STEW WITH VEGETABLES



Seafood Stew With Vegetables image

Provided by Pierre Franey

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups bay or ocean scallops
1 pound shrimp, shelled and deveined
1 cup oysters with their liquor
Salt to taste if desired
Freshly ground pepper to taste
1 tomato, about 1/2 pound
2 ribs celery
1 small carrot, trimmed and scraped
1 2-inch length of leek
2 tablespoons olive oil
1/3 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
2 teaspoons tomato paste
2 teaspoons grated fresh ginger
3 tablespoons finely chopped parsley

Steps:

  • Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
  • Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
  • Cut celery crosswise into thin pieces. There should be about 1/2 cup.
  • Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
  • Cut leek into very thin julienne strips. There should be about 1/2 cup.
  • Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
  • Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
  • Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams

SEAFOOD STEW WITH TOMATOES AND BASIL



Seafood Stew with Tomatoes and Basil image

Categories     Herb     Shellfish     Tomato     Stew     Quick & Easy     Dinner     Lunch     Basil     Seafood     Clam     Crab     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1/4cup olive oil
1 1/4 cups chopped onion
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups crushed tomatoes with added puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 6 1/2-ounce cans chopped clams, drained, liquid reserved
1 pound uncooked large shrimp, peeled, deveined
1 6-ounce can crabmeat, drained
1/2 cup chopped fresh basil
Cayenne pepper

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.

Tips:

  • Choose the right seafood. Fresh, high-quality seafood is essential for this stew. Look for firm, plump fish and shellfish with a briny smell.
  • Don't overcrowd the pot. If you add too much seafood to the pot, it will not cook evenly and will become tough.
  • Use a variety of vegetables. This stew is a great way to use up whatever vegetables you have on hand. Some good options include winter squash, tomatoes, onions, celery, carrots, and potatoes.
  • Season the stew well. Don't be afraid to add plenty of salt, pepper, and other spices to the stew. This will help to bring out the flavors of the seafood and vegetables.
  • Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Seafood stew with winter squash, tomatoes, and saffron is a delicious and easy-to-make dish that is perfect for a cold night. The stew is packed with flavor from the seafood, vegetables, and spices. It is also a good source of protein, omega-3 fatty acids, and vitamins. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, this seafood stew is sure to please.

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