Seafood Stew


Seafood Stew is one of those impressive restaurant meals that is actually quite affordable and not too tricky to make at home. Luckily I had a chef on hand to dispel any anxieties I had about cooking shellfish but I assure you, you can do it too.

serves 2

  • 2 1/2 tbsp butter
  • 1/2 yellow onion
  • 3 small smoked dried roasted tomatoes*
  • 1 fennel bulb
  • 1 shallot
  • 1 tomato (fresh)
  • 1 can tomato sauce (from concentrate)
  • 6 large shrimp (cleaned)
  • 1 handful mussels
  • 1/2 lb cod or any white fish
  • 1 1/2 cups dry white wine
  • 1 tbsp capers
  • bread to soak (baguette recommended)
  • 8 leaves homegrown basil
  • 1 tbsp olive oil
  • 1 1/2 tbsp chopped cilantro (w/ stalks)
  • 1/2 lemon

*if you don’t have dried smoked tomatoes on hand, you should probably get some, but if you can’t find any, a tsp smoked paprika would be a good sub

  1. chop onion and dried tomatoes, dice fennel bulb
  2. in a saute pan melt butter over medium high heat, then add onion, dried tomatoes and fennel
  3. chop and drain capers, dice fresh tomato and add that along with tomato sauce (in batches) to the pan, stirring occasionally
  4. slice basil and add to sauce along with salt and pepper (to taste)
  5. clean any barnacle-y type stuff off of mussels and add to pan, then add shrimp
  6. once mussels start opening, turn heat down to low
  7. in a separate small pan heat olive oil and slice fish filet into 4 pieces and cook over medium heat until it’s browned on the outside and cooked through
  8. dice cilantro and add to the tomato sauce
  9. squeeze juice of lemon over fish and tomato sauce
  10. brush bread with olive oil and toast
  11. plate tomato mixture with fish on top

© 2015, domenicadreamsofcalamari. All rights reserved.

Squid, Shrimps and Clams with Parsley-Lemon Sauce

















I love shell fish but it’s kind of a luxury for this college budget thing. Luckily Trader Joe’s has affordable frozen bags of good-quality shell fish to satisfy my needs. I threw together this light meal for some of my friends one night after class and it was a nice change from the normal proteins.

  • 1  pack frozen shell fish from Trader Joe’s (thawed)
  • 2 cloves garlic
  • juice of half a lemon
  • 1 bunch parsley
  • 2 tbsp olive oil
  • generous amounts black pepper
  • sprinkle of sea salt
  • 1/2 tsp paprika
  1. mince garlic and heat olive oil in a sauce pan
  2. add garlic to the pan
  3. once garlic turns opaque, add shell fish
  4. cook over medium-low heat, add paprika, black pepper and salt
  5. meanwhile, blend lemon juice, parsley and other tbsp olive oil in a food processor
  6. take shell fish off heat once they’ve turned white
  7. you can either stir the parsley-lemon sauce into the seafood mix or serve it on the side

© 2015, domenicadreamsofcalamari. All rights reserved.

Veggy and Shrimp Stir Fry

summer bulgur-heirloom tomato salad

  • 1 small head broccoli
  • 3 cloves garlic
  • 3 small bok choys
  • 1 box crimini mushrooms
  • 10 green beans
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp apple cider vinegar
  • 10 shrimps
  • 2 tsp red chili flakes
  • generous squirts sriracha
  • 1 tbsp chicken broth
  1. in a frying pan or wok (ideally) add sesame seed oil, garlic and red chili flakes over medium high heat
  2. cut florets off of the broccoli and cut the tips of the green beans off then cut the beans into bite size pieces, clean the mushrooms and quarter them
  3. clean bok choy and slice off the bottom couple of centimeters, add to pan
  4. add chicken broth, apple cider vinegar and fish sauce and use tongs to turn constantly for a minute, remove bok choy from pan
  5. add broccoli and green beans to the pan and let cook on medium high heat for a couple of minutes, stirring occasionally
  6. remove and add mushrooms, sriracha, soy sauce and maybe a sprinkle more chili flakes, turn mushrooms with tongs until coated and cooked, about 2 minutes
  7. remove and add shrimp to pan. turn each shrimp once the underside turns pink and cook until white/pink throughout
  8. serve everything together with noodles or rice or on it’s own


© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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