Quick Fisherman s Stew


How To Make Quick and Easy Fish Stew

Video taken from the channel: Ali in the Valley


Fisherman’s Pie Cod & Spinach Casserole topped with Potato Crust

Video taken from the channel: Food Wishes


Tuscan Fish Stew Food Wishes

Video taken from the channel: Food Wishes


Hungarian Fisherman’s Soup (Halászlé)

Video taken from the channel: Kitchen Paprikash


Quick & Easy Fish Stew

Video taken from the channel: Simply Recipes


How To Make A Fisherman’s Stew

Video taken from the channel: Pretty Good Cooking


5-Minute Fisherman’s Stew Food Wishes

Video taken from the channel: Food Wishes

In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish. Ingredients 6 tablespoons extra virgin olive oil 1 medium onion, chopped (about 1 1/2 cups) 3 large garlic cloves, minced 2/3 cup fresh parsley, chopped 1 1/2. Quick Fisherman’s Stew Image by: Quick Fisherman’s Stew Author: Canadian Living Quick Fisherman’s Stew Jul 10, 2006.

By: The Canadian Living Test Kitchen. Share. An economical bag of frozen mixed seafood is the star of this simple. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt.

Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro! Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt.

Cook, stirring, until the onion is tende. Heat oil in a Dutch oven over medium high heat. Add onion, celery and chili powder, sauté 3 minutes or until tender.

Stir in the corn, Worcestershire sauce, diced. 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. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish.

Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay. Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes.

Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.

List of related literature:

Seafood stocks need only 1 hour to develop maximum flavor, but chicken and beef welcome several hours or even a full day of slow, low simmering.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

In an extra large loosely covered soup pot boil all meats in water to cover, seasoned to taste with salt, garlic, and pepper for about 3 hours or until meat falls from bone.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Place all the ingredients for the stock in the stew pot and boil for 30 minutes; while it is cooking you can use it as a medium for cooking the shellfish and crustaceans.

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Combine the fish trimmings, chopped onions, bay leaf, 1 teaspoon of salt and the 6 cups of water in a heavy 3to 4-quart enameled or stainlesssteel casserole.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Stew: Simmered slowly for several hours in a tightly covered pot, stew is known for yielding melt-in-your-mouth tender meat.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add several peppercorns, cloves, and allspice grains and 1/2-1 bay leaf plus the standard portion of soup greens (minus Savoy cabbage) and simmer another 1-1/2 hrs. or until meat easily comes away from bone.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper, and boil for 30 minutes or until tender.

“Stirring the Pot: A History of African Cuisine” by James C. McCann
from Stirring the Pot: A History of African Cuisine
by James C. McCann
Ohio University Press, 2009

Add the leeks, onions, carrots, squash, cabbage, and mushrooms to the stock and bring to a boil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add a cut-up beef kidney, cook and stir a few minutes, then add 1-1/2 C of strong beer and a Bouquet Garni and correct the seasoning with pepper and salt and a little nutmeg.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

FOR THE VEGETABLES: While broth settles, rinse out stockpot and add 4 quarts water, potatoes, and salt; bring to boil over high heat and cook for 7 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • you are using Poseidon and Neptune too much in seafood dishes…… You still have Davy Jones, Aquaman, Neymor, Captain Cook and many other Pirates!

  • Just made this dish today. It was delish. I had to use dry herbs instead since my store doesnt have the fresh variety. Also used roma tomatoes because, who would want to spend $8 for 3 cups of the cherry ones?

  • I wasn’t raised by an ocean so we didn’t eat seafood. While living in Spain I fell in love with seafood Paella and wanted to learn how to make it.
    A kind Spanish lady went to the market then later we commenced cooking.

    After dropping in very small crabs into hot olive oil, my jaw dropped as I watched them scrabbling for a cool spot. A thud hit my stomach but I got through.
    She added small clams and as she had to run to her apartment for something, she said, “The clams open up to cool down and after they open they’re cooked.”

    OMG! These are also ALIVE, I thought with a shudder, and will die a slow death? I felt so sick in my stomach I left the kitchen unable to watch the clams open.
    So, setting on my bed feeling faint (no joke) it dawned on me that I didn’t know how long it would take them to open! Gads!
    When the lady returned we went to the kitchen. The clams were open and she said, “You did a great job cooking these clams.”
    If she only knew! Lol!

  • Chef John, it is like you went to the culinary school of cooking in Ireland. Easy graduate program, this is the only recipe they teach as it is all you will need,lol, I can say that, I’m Irish

  • Lol, yes I had no fish stock and can’t get clam juice here in New Zealand. I substituted water and Asian fish sauce. Delicious! Thanks.

  • Does the white wine stop the sauteing because of the temperature difference, or because it is wine? (some sort of chemistry or conductivity thing?)

  • Wow, almost speechless how good this recipe is!!! Wife made this tonight and it is now one of our favorites. Will definitely be making this one on a regular basis. Very satisfying and delicious!!!

  • Johns recipes are great, he has a very mellow voice, he could make a living doing audio books, or those relaxing tapes that people with insomnia listen to.

  • Many, many thanks Chef John for a great recipe that perfectly fits a no or low carbohydrate diet, and, I think, if under 20 grams that very lovely looking piece of bread would not only be absolutely fine but a nice balance for ending a day of no carbs. FYI, 20 grams or lower is no or very low carbs and 100 grams and under is low carb.
    A final note, an epiphany in food, especially taste and especially subtleties in flavors came about, surprisingly, when I practiced fasting, a committed fasting that is; 3-10 days of 500 calories or less, and a few rounds of 2.5 days of no-calories. An eye-opening exercise is a significant understatement. And now, very low carb for 6 months, 20 grams or less, is another eye-opening exercise. Regardless of the health benefits or ‘politics’ of these practices, I would highly recommend serious food warriors to research and try each (within reason and health, of course) and see what you think about food after challenging yourself in these ways.

  • Fuck you on two levels. One, for using a critically endangered fish and then stating that the VERY REASON YOU WANT TO USE IT I BECAUSE IT IS SO ENDANGERED. And for saying that this will only take 5 minutes.


  • I fish for cod all the time Bodega bay Ca. Fish fry is fine but this & your brandad which I prepped this morning both look & sound so very very good. Thank you. Pork belly is next.

  • nope…. wrong very wrong….. stop bastardising english dishes….. fishermans pie is cod, smoked haddock and prawns… no spinich no cayenne

  • I usually listen to The Wise Man, but I’m just too old/Midwestern/”never grew up knowing what a fishmonger is” to be able to develop/appreciate eating tentacles, or something looking like it might’ve been coughed up by a two-pack-a-day Camel cigarette smoker (i.e. raw oysters/mussels/clams). Good news! That’s MORE for the rest of you; you can have my portion. Chef John, I recommend your channel often and with enthusiasm. Your recipes are reliably DE-licious, and your humor…dry, with a twist.

  • A Fantastic dish with flavors to die for thanks Chef John for so many wonderful professional recipes I rank you right up with Thomas Keller Julia Childs James Beard, as a unique the best US digital media Chef ever. So so many good dishes that always just work. Your Pasta con le Sarde has become one of our passions a standard meal that we always look forward to eating We have tried dozens of other versions but yours is the best! Many other examples of classic, great flavor simple recipes with creative ingredients. After one attempt I expect Tuscan Fish Stew to become a standard repeat meal as well.

  • More than usual the framing of the final shots make it look like Chef served the viewer a meal and then goes ahead to eat from it himself while you have to sit on your own hands and are forced to watch!

  • Didn’t know that sea bass may be endangered. That being said, the farmed sea bass is abundant here in Greece, and is also affordable. So yes, we’ll try this recipe with some of this:) Thanx Chef!

  • I remember a story about a Brazilian writer who went to a fishermen bar, near a fishing village in Rio. He later recounted that you could get any meat in that bar, except for fish. So I would rename that Definitely not fishermen stew. Still looks delicious though.

  • “…if you’re still allowed to eat it…” at 6:00

    How’d you know I was watching!? I’ll eat it anyway… after soaking it in the bowl first:)

  • Also the spuds always get wetter than they start out cos of the steam I guess so make the potaote slightly dryer than you want it to turn out otherwise it can get sloppy

  • My favorite cooking channel on youtube. I always look forward to new videos. I like re-watching old ones too. Keep doing what you do.

  • I am eagerly awaiting fall, “soup season!” My husband has recently taken to baking fresh bread every couple of days. What a winning combination that will be!

  • I can’t understand what he’s calling the first thing he chops up. It looks like a root with dill leaves up top. I just can’t understand. ��

  • phil and crew, i really wanna see you fine people try velveting meat, its a simple marinade that mimics chinese takeout style meat for stir fries. there are a ton of guides online in text/video form and i want to see how you like it.

  • I wish time dilation worked for all my food prep and other activities, where a five minute stew takes probably fifteen minutes to make. But then I am the tachyon of my kitchen physics, like Chef John.

  • Did you know that it’s a federal law that when you drink Bulleit Bourbon you are required to bite the cork out of the bottle like a cowboy? I don’t know the rules if it’s been transferred to a decanter.