Thursday, March 16, 2006

Seafood Stew with Saffron, Fennel Seed, and Lemon

I bought a new stock pot from amazon.com, and it arrived on Tuesday, so I had to use it on Wednesday, right? It's a great pot, I'm way, way happy with it, and it only cost me $29.99, when the pot was originally $110. Thanks to Simply Recipes for the link.



Here's my first seafood stew recipe, though I'm not very experienced with cooking seafood, this turned out great. The ingredient list is a little awkward, but I wanted to list the items in order of use.




Seafood Stew with Saffron, Fennel Seed, and Lemon

Ingredients:
2 tsp. olive oil (80 calories)
144g. onion (1 small), chopped fine (60.5 calories)
216g. carrots (4 small, sliced into 1/4 inch rounds) (72 calories)
120g. celery (2 large ribs, sliced into 1/4 inch slices) (17 calories)
1/8 tsp. red pepper flakes
1/8 tsp. ground black pepper
1/2 tsp. salt
1/4 tsp. fennel seed (ground to dust, using 1/4 tsp salt as an abrasive)
7g. garlic (about 2 cloves), chopped fine (10.5 calories)
zest of 1 lemon (about 2 tsp) (2 calories)
1/2 tsp. saffron (1 calorie)
juice of 1 lemon (about 3 Tbsp.)(12 calories)
2 cups chicken broth (30 calories)
1 quart cups canned tomatoes (210 calories)
1 185g. salmon fillet, cubed (320 calories)
1 60g. tilapia fillet, cubed (53 calories)
400g. shrimp, peeled and de-veined (423.5 calories)
1/4 c. rough chopped parsley (5.5 calories)


Recipe:
2 tsp. olive oil
144g. onion (1 small), chopped fine
216g. carrots (4 small, sliced into 1/4 inch rounds)
120g. celery (2 large ribs, sliced into 1/4 inch slices)
1/8 tsp. red pepper flakes
1/8 tsp. ground black pepper
1/2 tsp. salt
1/4 tsp. fennel seed (ground to dust, using 1/4 tsp salt as an abrasive)

Sauté for 10-15 minutes, or until onions are translucent. Add:

7g. garlic (about 2 cloves), chopped fine
zest of 1 lemon (about 2 tsp)
1/2 tsp. saffron

Sauté for a minute, making sure not to burn the garlic. Add:

juice of 1 lemon (about 3 Tbsp.)
2 cups chicken broth
1 quart cups canned tomatoes

Keep on a low simmer until carrots are as tender as you like them. Add:

1 185g. salmon fillet, cubed
1 60g. tilapia fillet, cubed
400g. shrimp, peeled and deveined
1/4 c. rough chopped parsley

Cover and let simmer for 2-3 minutes, or until the seafood is just cooked.

Serve with a lemon wedge and a piece of crusty bread.



Makes about (6) 1.5 cup serving = 204 calories per serving (370 calories with a 60g. piece of french bread).

10 comments:

Kalyn said...

I'm jealous of the new pot. I keep meaning to jump on those great offers on Simply Recipes, but then I don't do it.

Erin Eats said...

Yeah, there really are some fantastic deals. I had a $10 gift certificate, so I only ended up spending $19.99, which is basically ridiculous for that pot. I'm wanting that Le Creuset pot that's her most recent add, but I'm cheap.

vanessa said...

I LOVE good deal. Congrats on the find. Elise is so cool that way :) Fennel and seafood? You speak my language.

Ng Wai Mun, Paul said...

Hi there!

Let me introduce myself, I'm Paul, the owner of recipes365.net, I started this weblog recently to showcase a recipe a day everyday. I was wondering would you be interested to be a recipe contributor?

Regards. Paul.

Ng Wai Mun, Paul said...

Hi there!

Let me introduce myself, I'm Paul, the owner of recipes365.net, I started this weblog recently to showcase a recipe a day everyday. I was wondering would you be interested to be a recipe contributor?

Regards. Paul.

sher said...

Yes, it is a beautiful pot!!! And the stew looks wonderful.

karina said...

What a beautiful stew! [I found you via Kalyn's comments]. Gorgeous color!

MM said...

Yums! Love the stew and the pot. Yeah, would love a Le Creuset too but I'm cheap as well. LOL.

Fiber said...

What a gorgeous pot! I've been eyeing the Le Creuset pots too!

Brendon said...

Sounds delicious! Congrats on the new toy, er, I mean pot.