20min seafood bouillabaisse (Fisherman’s stew) 🇫🇷

Had this soup at my fav French restaurant in Windsor for many years until they closed. This is nothing like the technique the chef there used, but the flavors are pretty close! This can also be done in the slow cooker on high (w/ all ingredients EXCEPT) seafood for 4 hrs, adding the seafood in the last 30 min on high.

Sundubu Jjigae is one of the most famous stews in Korean cuisine. They have many variants of sundubu jjigae. We can cook with different ingredients, like: meats, seafood, vegetables, etc. Basically, sundubu jjigae is using soft tofu with adding others ingredients. We can enjoy it in the winter. Actually, in Korean they are always serving in hot pot, called ttukpegi.

Stews often seem time-consuming, but this seafood stew, bursting with fresh ocean flavors, can be made in under 20 minutes! Italian fishermen used to throw a mix of freshly caught seafood into a deep pot and cook it on the boat. Try this delicious fisherman's dish at home!

Diabetic n high blood pressure cooking for the husban

This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. The resulting dish was familiar yet different, and pretty darned tasty. A nice change from the usual chowder.

MY VERSIONINSPIRED BY SCANDINAVIAN COOKING ANDREA VIESTADA VERY FLAVOURFUL SALMON STEW...........LOVING IT

MY VERSIONSALMON LOVER ...THIS BRAZILIAN SALMON STEW IS A MUST TO TRY ........Or Any Type Of Fish Of Your ChoiceINSPIRED BY BBC GOODFOOD MAGAZINELOVING IT

Salmon is great from autumn to winter.But rather than just grilling it, I tried preparing it in various ways.With that in mind, I wanted to make this heart-warming dish!If you add some carrots, it's even more full of vegetables! If you don't prepare the salmon and oysters before putting them in the pot, they won't cook through. This extra step for the salmon and oysters results in a truly delicious dish. Recipe by Hoyaojisan

I came up with an easy cream stew that can be made without white sauce using everyday ingredients.2 cubes of consommé will result in a light flavor, so you'll need a generous amounts of salt and pepper.It might be best to add 3 cubes, if you like the taste of consommé. For 4 to 5 servings. Recipe by Nanagukun

This is my daughter’s slightly modified version of Chrissy Teigen’s One-Pot Seafood Stew with Skillet Flatbread. After making it a few times, we made some tweaks, and now we can’t get enough of it. Great for when your grocery store has a sale on seafood!

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.Please be careful not to stir too much after adding the seafood because the soup gets cloudy. Recipe by Kechauru recipe

This is a spicy tomato stew, which is almost a Tapas recipe you can make at home in less than half an hour.

A friend of mine gave me a random bag of fish that had been frozen for who knows how long. I needed a recipe that would cover any unwanted flavors and still be safe and good. This is a meld of an old chowder recipe and a fish stew I found in a midevil cookbook.

With a rich, flavorful, spicyhot broth and the delicious complement of lots of light, healthful, and nutty tasting soft tofu, soondubu jjigae (pronounced SOONdooboo TCHIgeh), literally "soft tofu stew," is becoming an increasingly popular standalone Korean dish.As with most jjigae dishes, this stuff is usually served screaming hot in an earthenware pot with a raw egg served on the side to be cracked into the bubbling hot mixture and left for a few minutes to cook in that superhot residual heat before digging in.While it helps to have an earthenware pot if you happen to like your soups and stews almost unbearably temperature hot in true Korean fashion, you don't need one to make this dish. A small heavy duty stainless saucepan or enamel coated cast iron pot will do just fine.This recipe includes pork, but if you've ever had soondubu jjigae at a restaurant, you know that you can get beef, seafood and vegetarian versions as well. You can easily substitute the pork in this recipe for an equal amount of other protein. If you're doing a seafood version (smaller shrimp, clams, and pieces of squid or baby octopus work well), you might like to add your protein halfway into the cook time rather than at the beginning in order to avoid overcooking it.You can easily double the recipe to serve 4.

This dish is super easy to make and is as comforting as a warm hug.

I made this dish before, but I didn't make up a recipe for it. So I decided to make a proper one this time. This is my husband's favorite dish!This stew is very rich because you only use red wine to cook it.If you don't like the sourness of red wine, add water in Step 6 as shown. Recipe by Tomomon1028

Monggo was not one of my favourite dishes growing up. I didn't like the way it tasted, and I didn't like the mushy, gritty texture it left in my mouth. To be fair, I hated all legumes back then, so my dislike for monggo made perfect sense. Anyway, this bias lingered for years, and it wasn't until well into my adulthood that things started to change. Slowly, surely, beans made their way back into my diet. I even accepted them in my chili (but will leave them out if given a choice 😉). And so nowadays, my mom's monggo is one of the home-cooked meals I look forward to most. This is my take on that dish. Unlike my mom's, I used cherry tomatoes and added them closer to the end of cooking, because I like seeing them in there. I also added coconut cream, to give the final stew a little extra richness. And, because I shared this dish with my cousin who has a shellfish allergy, I left out the shrimp that would otherwise go in. Feel free to add them. Whichever you choose, it'll be delicious.

I was craving Cioppino but being in a land-locked state fresh, good seafood for making true Cioppino is extremely hard to come by. Enter my attempt to make it from some leftover trimmed down cod pieces from the last time I cut cod fillets and some freezer section and canned seafood. It still turned out really good, and my son and husband had two bowls each! Not the greatest pic cause I forgot to take one before it was half gone haha. Amount of people this serves really depends on how much everyone eats.#April2026

My favorite slow cooking Asian style stew.Super tender wings and soft yummy veggies.You can substitute any mushrooms you love.Worcestershire sauce can substitute with oyster sauce.If you can't find one.

Who says the sweetest way to enjoy tomatoes stew is fried 😏 that’s clearly a lie join me as I show you another way of enjoying your tomatoes stew

Photographed are Diced tomatoes, but I typically used crushed. Diced can be too much tomato in one bite, if not stewed long enough. The best part of stew though, you can use what you have!

This is a delicious three meat stew that is cooked in a covered dish cooked in the oven for 3 hours! There are many variations of this dish but this is my version of the traditional Finnish dish👩🏼‍🍳

I came up with this recipe after deciding that I need to go on a diet.Since all you need to do is simmer, it doesn't take much effort, which is perfect for me.I figured that adding the pressed barley would help you get your daily dose of fibre.This soup is 100 % vegetarian.It also tastes amazing with ginger and/or garlic.If you're not dieting and aren't vegetarian, then add a bit of sausage or ham.Ad ginger or garlic to boost the taste.If you're on a diet, eat this as your only meal for dinner. Recipe by Shiena

Basically a one pot stew with cooking done in the rice cooker. You can also use a pressure cooker/instant pot! I added carrots, eggplants and mushrooms but you can also add zucchini, pumpkins or any other veggies you like!Salmon is added at the very end and cooked for 15 mins. It takes an hour to cook in my rice cooker in normal white rice mode.

Thank you to 400 people for making this recipe popular! Just add the ingredients to the frying pan one after another! A soft, hot tofu dish with a crab omelet flavor is ready to enjoy.The origin of this recipeI wanted to create a comforting tofu dish with a gentle flavor that warms the heart (*^^*)

After I made my ratatouille my friend Steve said I should add shrimp or fish. What a great idea. This recipe calls for making my ratatouille then combining with grilled fish. I used cod loin for this recipe.

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal - adapted from: https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

This is a slow cooking kind of recipe with tender meat and sweet flavory thick sauce. Great dish if you have to do something at the side. Just make sure your water or sauce won't dry up. This dish should have thick but runny sauce.

This soup is so good on a chilly day! When I was little, I used to spend weekends with this woman I consider my mom, I would beg her to make this everytime. We'd stay up late watching scary movies and snacking on this stew :)