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Stews

Explore 203 recipes, 4 articles, 9 galleries, 93 videos, and more

Seven-Fishes Stew

Time:15 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup thinly sliced shallots (2 or 3)
  • 1/2 teaspoon coarse salt
  • 2 quarts seafood or fish stock (see note, above)
  • 1 pound littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and beards removed
  • 1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
  • 1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
  • 1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
  • 1/2 pound bay scallops, tough ligament removed from side if necessary
  • 1 pound rock shrimp
  • 1/2 cup small fresh basil leaves
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Slow-Cooker Sweet-and-Spicy Chicken

Time:3 hours 50 mins
Ingredients
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 4 chicken leg quarters (2 1/2 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
  • 3 garlic cloves, minced
  • 3-inch piece peeled fresh ginger, sliced into rounds
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup raisins
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One-Pot Chicken with Sausage and Potatoes

Time:50 mins
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
  • 2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
  • Coarse salt and ground pepper
  • 1 yellow onion, diced medium
  • 1 pound waxy potatoes, halved or quartered if large
  • 3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon fresh oregano leaves
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Bouillabaisse

Time:4 hours 30 mins
Ingredients
  • 12 mussels, scrubbed, beards removed
  • 12 new or small potatoes, peeled and halved
  • Rouille
  • 3 lobsters (1 to 1 1/4 pounds each)
  • 2 pounds skinless striped bass fillet, cut into 12 pieces
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 6 cups chopped fennel (from 2 medium heads), plus fronds, for garnish
  • 3 zucchini
  • 2 pounds skinless tilefish fillet, cut into 12 pieces
  • 3 yellow squashes
  • 2 onions, chopped (5 cups)
  • 2 pounds skinless monkfish fillet, cut into 12 pieces
  • 2 red bell peppers
  • 1 celery stalk, chopped (1/2 cup)
  • 1 yellow bell pepper
  • 2 tablespoons tomato paste
  • 2 heads fennel, fronds discarded
  • 1 can (28 ounces) crushed tomatoes
  • 12 cipollini onions, peeled and halved if large
  • 1 pound bones of white-fleshed fish, such as striped bass, tilefish, or monkfish
  • 2 teaspoons saffron threads, crumbled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup Pernod
  • Coarse salt
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Cuban Black-Bean Stew with Rice

Time:30 mins
Ingredients
  • 1 1/2 cups long-grain white rice
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) vegetable broth
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper
  • Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
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Michelle Bernstein, 1

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Michelle Bernstein, 2

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Seafood Stew

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Latina-Style Bouillabaisse, 2

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