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Red Wine Seafood Stew Recipe
|Fish heads and bones||2 Pound (Preferably A Lean White Fish—Rock Cod, Sea Bass, Snapper, Flounder, Halibut)|
|Green onions||1 Bunch (100 gm)|
|Fennel bulb||1 Large (Sweet Anise)|
|Dry red wine||325 Milliliter (Cabernet / Zinfandel)|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomatoes||1 Pound, peeled, seeded, and chopped|
|Saffron/1 teaspoon mexican safflower threads||1 Pinch|
|Cracked peppercorns||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Mussels||18 , scrubbed and debearded|
|Chopped garlic||2 Tablespoon|
|White fish fillet||1 1⁄2 Pound, cut in 1/2-inch cubes (Mild Fish)|
|Squid||1 Pound, cleaned, sacs flattened and cut into strips|
Serving size: Complete recipe
Calories 3298 Calories from Fat 836
% Daily Value*
Total Fat 94 g144.5%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 1607.7 mg535.9%
Sodium 2015.9 mg84%
Total Carbohydrates 120 g40%
Dietary Fiber 18.4 g73.8%
Sugars 17.9 g
Protein 414 g828.4%
Vitamin A 178% Vitamin C 321.4%
Calcium 93.1% Iron 338.5%
*Based on a 2000 Calorie diet
1 Clean the fish heads and bones thoroughly, removing the gills (if present) and any traces of blood or organs. Split the heads if large. Place the heads and bones in a nonalu-minum stockpot.
2 Trim green tops and roots from the green onions. Roughly chop the trimmings and add them to the stockpot. Trim the green tops from the fennel bulb and add 1/2 cup of these trimmings to the pot. Add wine, water, half the tomatoes, saffron, bay leaf, and peppercorns and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes.
3 While the stock is simmering, trim the root end from the fennel bulb, split bulb in half lengthwise, and slice crosswise into 1/4-inch slices. Slice green onions into 1/2-inch sections and set them aside with the tomatoes.
4 Strain the finished stock through a fine-mesh strainer.
5 In a heavy, 8-quart, covered saucepan or casserole heat oil over moderate heat. Add sliced fennel and cook for a minute or two in the oil, then add about 1/2 cup of stock. Cover and let fennel steam until just tender, about 7 to 8 minutes.
6 Add mussels, garlic, and remaining tomatoes to the pan. Cover, bring to a boil, and steam until the mussels open, about 6 minutes. Add the remaining stock and fish, and simmer until the fish is opaque, 3 to 5 minutes, depending on the density of the fish. Add the squid to cook for the last minute.
7 Serve in shallow bowls with crusty French bread. Add hot-pepper sauce to taste, if desired.