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Stews

Explore 45 recipes, 4 articles, 2 galleries, 25 videos, and more

Maque Choux, Tomato Marmalade and Crab Cake Prep

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Quiche, White Bean Stew and Vinaigrette

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Ariane Daguin's Cassoulet Part 1

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How to Make Chicken Vegetable Stew, Part 2

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Lily's Beef Stew

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Bouillabaisse

Ingredients
  • 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
  • 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
  • 8 sprigs fresh tarragon
  • 8 fresh sprigs flat-leaf parsley
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 can whole plum tomatoes (28 ounces)
  • 2 tablespoons olive oil
  • 4 small carrots, peeled, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 2 small onions, peeled, cut into 1/4-inch dice
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon sweet paprika
  • 8 sun-dried tomato halves (dry, not packed in oil)
  • 1 teaspoon saffron strands
  • 1/2 teaspoon turmeric
  • 2 teaspoons harisssa (hot chili paste)
  • 6 dried fennel branches
  • Peel from 3 oranges
  • 3 lobsters (1 1/2 pounds each)
  • 3 pounds mussels, scrubbed and beards trimmed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 medium baking potatoes (about 2 pounds), peeled
  • 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
  • 2/3 cup Rouille
  • 1 loaf French bread, sliced into rounds and toasted
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Black Bass Bouillabaisse with Trofie Pasta

Time:1 hour 45 mins
Ingredients
  • For the broth:
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 6 cups water
  • 1 cup dry white wine
  • 2 celery stalks, chopped
  • 1 fennel bulb, chopped
  • 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips
  • 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped
  • 5 parsley sprigs
  • 3 thyme sprigs
  • 1 dried bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon saffron threads (kalustyans.com)
  • For the bouillabaisse with pasta:
  • 5 fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1 large tomato, seeded and finely chopped
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 12 ounces trofie (twisted pasta)
  • Garnish: flat-leaf parsley sprigs
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Brazilian Fish Stew

Time:45 mins
Ingredients
  • 2 1/2 pints red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 1/2 cups thinly sliced onions
  • 2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • One 14.5-ounce can diced tomatoes, with juices
  • 1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
  • 2 teaspoons salt
  • One 14.5-ounce can unsweetened coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Steamed white rice, for serving
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Italian Seafood Stew

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed and peeled
  • 2 sprigs thyme
  • 3/4 cup dry white wine, such as Pinot Grigio
  • 1 can (14.5 ounces) diced tomatoes
  • 3 dozen small clams, scrubbed and rinsed
  • 1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
  • Salt and pepper
  • Fresh parsley leaves (optional)
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