Seafood » Irish Seafood Stew

Replay Video
Play
1975 views
0:00 |
Volume
Full Screen
Irish Seafood Stew
Irish Seafood Stew <p>This is an amazing stew, loaded with fresh seafood, herbs, wine and shrimp stock. You'll be surprised to see how quickly it all comes together. Basically when the shellfish all pop open, you're done. The simple method of steaming keeps everything fragrant and moist. Red potatoes and green beans add a perfect texture contrast to the tender fish and mollusks. Simple, quick, but oh, so delicious.</p>

Watch this video! Get Adobe Flash Player

Tags:

calamari, clams, fish stew, irish seafood stew, scallops, seafood stew, shellfish, soup, stew

This is an amazing stew, loaded with fresh seafood, herbs, wine and shrimp stock. You'll be surprised to see how quickly it all comes together. Basically when the shellfish all pop open, you're done. The simple method of steaming keeps everything fragrant and moist. Red potatoes and green beans add a perfect texture contrast to the tender fish and mollusks. Simple, quick, but oh, so delicious.

Serves 2

Ingredients

For the Seafood Stew

  • ½ tbsp butter
  • 1 tsp garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 slice lemon
  • 1 tbsp parsley, chopped
  • ½ cup white wine
  • 10 mussels
  • ½ cup sliced calamari
  • 2 large scallops
  • 4 littleneck clams
  • 3 jumbo shrimp
  • 4 oz cod fillet
  • 1 cup shrimp stock [recipe below]
  • 1 tbsp chopped scallions
  • 1 carrot, cut into 4 pieces & boiled until tender
  • 1 red potato, cut into 4 pieces & boiled until tender
  • handful of green beans, sauteed in olive oil or butter (should still have snap to them)
  • salt
  • pepper
  • fresh thyme to taste, chopped

For Shrimp Stock

  • 2 cups shrimp shells
  • 1 onion, rough chopped
  • 1 stalk of celery, rough chopped
  • 1 carrot, rough chopped
  • 1 tsp salt
  • pinch of pepper
  • enough water to cover all ingredients

How-to

For Shrimp Stock
  1. Put all ingredients in a pot, bring to a boil and simmer for 1 hour
  2. Strain and discard everything but the strained liquid
 
For Seafood Stew
  1. Put butter, olive oil, garlic, littlenecks and lemon slice in a sauté pan and sauté on medium heat for about 3 minutes (brown but don't burn the garlic)
  2. Add ½ cup white wine. Cover the pan and cook for 1 minutes
  3. Add shrimp stock, cooked vegetables, thyme,  salt & pepper and cook for 3-5 minutes
  4. Add in all the remaining seafood, cover and cook for 7 minutes
  5. Remove lemon, garnish with chopped scallions and parsley, and serve

Comments (4)

  • Posted Thursday, January 5, 2012, at 6:59 pm by albo4121:
    I need to make this one , it looks delicious!
  • Posted Thursday, March 10, 2011, at 8:46 pm by Bea Viera:
    Made this...so good!
  • Posted Friday, March 19, 2010, at 2:54 pm by how2heroes:
    hi there. so glad you enjoyed this video. it's actually easy to make. you should try it sometime. we do have a ceviche video you can check out: http://how2heroes.com/videos/seafood/fluke-shrimp-ceviche Enjoy!
  • Posted Thursday, March 18, 2010, at 6:17 am by mariyum:
    ohmygosh this guy can cook! YUM!! if i ever needed surgery I would want him to be my doctor! fabulous! don't think I could ever do this recipe myself, as he did with the masterful precision, but then I don't drill on my own teeth, fix my own car, or do my own surgery! Kudos to this extraordinary chef! this is why good cooks like myself still go out to eat--ok request, seafood caldo and cerviche recipes--thx

Add a Comment / Rate this Video

You must be logged in to comment!