SEAFOOD STEW RECIPE for winners*

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A great seafood stew is simple and delicious to prepare. Print the complete recipe at http://www.myfoodchannel.com/seafood-stew-recipe/
Give this stew a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to
discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/

More stuff:
My other Youtube channel: http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
http://plus.google.com/u/0/109193261972985167770/posts
https://twitter.com/buckredbuck
My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552

* recipe also appropriate for non-winners

ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly.

Bon appétit!

Comments

Sonya Moore says:

it was easy and delicious. thanks

Sonya Moore says:

going to make tonight. love your accent

aderlin almonte says:

Can't forget the lemon

Axel Reyes says:

How far ahead can I make this and how long can I have it in the fridge after? Thinking to make this for company but need something that can sit for a few hours.

Baby Fox says:

Red pepper flakes will burn your ass and it's bad for intestines. Use fresh

David Mendoza says:

the best cooking show ever lol !!! man you are funny as hell! my wife made this cause I told her so lol and it. came out amazing she loved it the kids loved it and man oh man I loved it she added some cucumbers in there came out great thanks man for the recipe is always good to try something new and simple new subscriber keep on the good work!!

Johnny Marina says:

You know what, im gonna do it the hell the way i want 😂😅 jk thanks…

Andrea Rosario-Gborie says:

Yummy! But could you use some enamel or cast iron cookware. Healthier. 💛

Yan Shaulov says:

You can eat this with who ever the hell you want! Lol

Putri Anjatsari says:

very simple recipe, tried it already and I love the taste. I changed the white wine into sake and put some lemongrass for more flavor. Thank you^^

Rafael Toro says:

Hey Chef. Great recipe! I do however have ONE question. When should I add the frozen shrimp shells I saved from my previous shrimp recipe? Please let me know! Thankss 🙂

matt rc says:

This is like a simple Cioppino.

Rafael Toro says:

Great recipe. I just have one question, at what point should I add the frozen shrimp shells??

The Nando says:

Well, my verdict to this recipe is: AMAZING!! I did it the last thursday for dinner, and my family really enjoyed it a lot. An uncle, who has a very weak stomach, was afraid to eat seafood at night because usually this kind of food is heavy to eat, especially at that time. But as for his own surprise, he had to ask for more, because he really enjoyed it and his stomach was grateful too (lol). With the leftover of the sauce, my mom bought more seafood to finish the stew. So, you have an idea how much me and my family enjoyed this dish. Thanks again for the recipe. Best regards from El Salvador!

3453230 says:

what kind of white wine

Ronny Cruz says:

Thanks Buck!

Mahnoor K says:

Can we alternate white vine with viniger

Guy T says:

possible to do it without the chicken broth cup?
i want to keep it simple 🙂

Kathryn Orand says:

I am going to make this but what would be good to use besides white wine? I have misbehaved in the past…. so I don't get to do wine, etc. 😉

Roomi Qureshi says:

Hahaha so cute

Arthur Bradley says:

Made tonight. In 14" skillet. The only problem encountered. Could have ate the whole thing!

David Marshall says:

he deglazed the SHIT outta that pot

Perry Woods says:

your voice kills me lol. it's so distinctive and unique

Red Spartacus says:

I cannot wait to try this, thank you for making this look so easy even for someone who is just trying to learn how to cook like myself. I will keep you posted of how this goes keep up the great work.

PUSH050RaLo says:

tomatoes in seafood I'll pass

Archie says:

huge mistake you made.
next time you make this
sear all your seafood just for a minute rhen add to the pot
youll get a ton more flavor then just adding raw seafood in your pot

thechameleon77 says:

"whatever the hell you like" That cracked me up. Thanks for the recipe. Guna have to try this for sure!

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