I adore the seafood stews that come from practically just about every area that borders on an ocean! They are excellent served more than complete grains alternatively of white rice or pasta. Right here are some of my favorites to get you began.

Higher concentrations of mercury and other toxins have raised issues about the security of some seafoods, but this seems to be a turf battle in between different fishing interests extra than an actual well being threat. I think that the advantages of seafood far outweigh the prospective well being issues. If you are pregnant or nursing, verify with your medical professional for the most current guidance.

Cioppino (from Italy)

  • 2 significant onions, chopped
  • 4 cloves garlic, minced
  • 2 green peppers, or 1 green and 1 red, chopped
  • 2-3 jalapeno peppers, seeded and chopped, to taste
  • 3 stalks celery, chopped
  • 2 cups bouillon or dry red wine, or some of every
  • 1 28-ounce can Italian plum tomatoes, undrained, broken up
  • 1 six-ounce can tomato paste
  • 1 tablespoon Italian spice blend or oregano
  • 3 smaller zucchini, halved lengthwise, then reduce in 1/four” slices
  • 3 pounds (total) seafood — your selection: shrimp, squid, any firm white fish reduce in 1″ chunks, clams, mussels, scallops, and so on.
  • 1/2 cup chopped flat parsley
  • freshly ground black pepper, to taste

cooked complete grains of your selection (optional)

Combine the onions, garlic, peppers, celery and bouillon or wine in a significant pot. Bring to a boil, minimize the heat and simmer, covered, 10-15 minutes. Stir in the tomatoes, tomato paste and spice blend and cook 10 minutes extra. Add the zucchini. Return the liquid to a boil and add the seafood. Cover the pot, minimize the heat and cook, stirring after or twice, till the seafood is completed (five-10 minutes.) Add the parsley and black pepper serve more than complete grains if preferred.


8-10 servings

  • Kejenou (from Africa)
  • 1 significant onion, chopped
  • 2 green peppers, chopped
  • 1 cup bouillon + 1 further teaspoon bouillon granules
  • 8 parsnips, sliced
  • 1 28 oz. can Italian style (plum) tomatoes
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 pound fresh green beans, sliced, or 1 cup frozen green beans
  • 1 pound firm white fish fillet of your selection, reduce in chunks

Cooked complete grains (optional)

Cook the onion and green peppers in the bouillon for five minutes to softern. Add the parsnips, tomatoes and spices and cook 10-15 minutes or till the parsnips are just tender. Add the green beans and simmer five minutes add the fish chunks and simmer five minutes extra, or till the fish is firm and no longer translucent, and the green beans are crisp-tender. Serve more than complete grains.

4-6 servings

  • Paella (from Spain)
  • 1 significant onion, chopped
  • 3 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1/2 cup bouillon
  • 2 teaspoons oregano
  • pinch cayenne, to taste
  • 4 cups cooked barley, brown rice or other complete grains of your selection
  • 1 28-ounce can Italian plum tomatoes, undrained, broken up
  • 1 red bell pepper, reduce in 1/2″ chunks
  • 1 pound asparagus, reduce in 1-2″ pieces (reserve the recommendations)
  • 1 6-ounce jar artichoke hearts, drained
  • 2-3 pounds cleaned mixed seafood of your selection (peeled shrimp, scallops, lobster tails, mussels, clams, 1″ chunks of any fish)

Cook the onion, celery and garlic in the bouillon to soften, five-10 minutes. Add the remaining components except the asparagus recommendations bring to a boil, minimize the heat and simmer, covered, 10-15 minutes or till the asparagus are tender. Stir in the asparagus recommendations, artichokes and seafood, cover and cook about five minutes extra, or till the seafood is opaque and any shells are opened.

6-8 servings

Louisiana Oysters and Shrimp

  • 4 cups water
  • 2 bay leaves
  • 1 pound shrimp
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 1 28-ounce can plum tomatoes, chopped
  • 1/2 cup chopped Italian parsley
  • 1 teaspoon hot pepper sauce, or to taste
  • 2 teaspoon fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon fennel seeds
  • 3 cups okra or green beans, reduce in bite-size pieces (fresh or frozen)
  • 1 pint shucked oysters and their liquid
  • Freshly ground black pepper
  • Cooked brown rice or barley

Bring the water and bay leaf to a boil in a pot, add half of the shrimp and cook just till they turn pink, about two minutes. Take away them with a slotted spoon and place them in a colander. Bring the liquid back to a boil and cook the other half of the shrimp the similar way. Run cold water more than the shrimp, drain and set them aside. Strain the cooking liquid and return 1 cup of it to the pot. Bring the liquid to a boil, add the chopped onion, garlic, green pepper and celery, and simmer five-10 minutes or till they are tender. Add the tomatoes, parsley, hot sauce, thyme and fennel to the pot and simmer for 20 minutes, stirring sometimes. Add the okra or beans and simmer five minutes.

Meanwhile, peel the shrimp. Add shrimp and the oysters (with their liquid) and cook just till the oyster edges are curled, about five minutes. Serve more than brown rice, with ground pepper and more hot sauce to taste.