Slow Cooker Portuguese-style Seafood Soup

Slow Cooker Portuguese-style Seafood Soup

Slow Cooker Portuguese-style Seafood Soup

Nothing is nicer than a hearty soup as the weather cools to fall then winter. Slow Cooker Portuguese-style Seafood Soup is a recipe that will warm your insides. The aroma coming from this recipe in the slow cooker says, “welcome home!”

The ingredients are straight forward and flexible: potatoes, onions, broth, crushed tomatoes, spices, and seafood. What’s nice about this recipe is that it is a dump and go. You can chop the onion and potatoes the night before and thaw the seafood in the fridge during the day then an hour before serving drop the seafood into the slow cooker. The combination of spices, broth, and tomatoes makes a rich broth to the stew. The addition of red pepper and red pepper flakes gives it a degree of heat.

Slow Cooker Portuguese-style Seafood Soup Recipe

Ingredients

Portuguese-style seafood stew ingredients

 

  • 1 pound yellow potatoes, cut into bite size pieces
  • 1/2 cup white onion chopped
  • 1 teaspoon dried thyme, heaping
  • 1 teaspoon dried basil, heaping
  • 1 teaspoon dried oregano, heaping
  • 1/2 teaspoon celery salt, heaping
  • 1/4 teaspoon crush red pepper flakes, heaping
  • 1/8 teaspoon cayenne pepper, heaping
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 3 garlic cloves, minced
  • 1/2 – 1 teaspoon salt
  • Brisk turn of the pepper grinder
  • 2 pounds seafood (1 pound large shrimp and 1 pound cod)
  • bunch parsley, chopped

Preparation

Portuguese-style seafood stew slow cooker

  • Chop onions and place in the slow cooker.
  • Cube potatoes into bite-size pieces and place in the slow cooker.
  • Add the spices, broth, and tomatoes to the slower and mixing it well
  • Cover and cook on high 6 hours until potatoes are cooked through.
  • Add thawed seafood to slow cooker cooking for 30-60 minutes or until the seafood is fully cooked.
  • Garnish with parsley.
  • Serve hot with crusty bread.

Serves 4-6

Portuguese-style seafood stew thaw seafood

Thai Shrimp Red Curry

Thai Shrimp Red Curry

Simply Good Thai Shrimp Red Curry

 

This recipe of Thai Shrimp Red Curry will become one of your go-to meals. I know it has for me and my family looks forward for me to make it on a regular basis. Warm, filling, and flavorful. It is a comfort food.

Most of the ingredients you can find in the grocery stores chains like Food Lion today. The ingredient list is simple. Just shrimp, lemon grass, ginger, garlic, lime, coconut milk red pepper, red curry paste and cilantro. You can find the lemon grass in the fresh herb section of the grocery; it usually is in a package of one or two pieces. The preparation is simple as well. It is a delightful meal for any day of the week as well as for company.

Thai Shrimp Red Curry

 

Thai Shrimp Red Curry Ingredients

 

  • 2 cloves garlic minced or 1 tablespoon minced garlic
  • 2 stalks lemongrass, one stalk chopped finely and the other smashed
  • 1 red pepper, chopped
  • 1 1-inch piece of ginger minced or 1 teaspoon of squeezable ginger
  • 1-2 green onion, sliced
  • 1 lime
  • 2 or more tablespoons red curry paste
  • 2 teaspoons of coconut palm sugar
  • 1 14.5 oz unsweetened coconut milk
  • bunch of cilantro, chopped
  • 1 pound shrimp

Preparation

 

Red Curry Thai Strimp

 

  • Prepare rice.
  • Heat olive oil over medium heat in a medium to large pot.
  • Sautee lemongrass, lime zest, garlic, white parts of the green onion, ginger, and red pepper until soft.
  • Season with salt and pepper.
  • Add the red curry paste cooking until fragrant.
  • Add the coconut milk, smashed lemongrass, coconut palm sugar, and 1 cup of water cooking for 5 minutes stirring a few times.
  • Season shrimp with salt then add to the curry stirring and letting until for 10 minutes or until shrimp is pink.
  • Check seasoning adding salt or pepper if needed.
  • Remove smashed lemongrass.
  • Add half of cilantro and juice of half a lime.
  • Ladle into bowls. Add rice on top. Garnish with lime and cilantro.

Serves 3-4

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans

Poached Cod with Tomatoes and Beans makes me think of the coast of France. Perhaps a cafe on the beach in Normandy. This is the perfect dish for gray skies and a rough sea. Or in my case a summer evening inland on the flatlands of eastern North Carolina. Anywhere you prepare this dish, it will be good.

It is a healthy, simple, and quick dinner that looks like you slaved over the stove for hours. You could even serve this dish to company to rave reviews. And I have.

Simple ingredients make for a clean rich flavor. The ingredient list is short and easy to find which is always helpful depending on where you live and how busy you are.

Recipe

Serves 4. Takes about 45 mins to cook so it give time to check Facebook and Instagram. At about 400 calories, your waistline and heart will thank you.

Olive Oil
1 Red pepper, chopped to your liking, but I do chunky making it more rustic
1 Onion, chopped
1 Yellow squash, chopped and pick a large one
3 Tomatoes, chopped
2/3 teaspoon salt, I use kosher
1/4 teaspoon pepper, I never measure pepper, but a few good turns of the grinder should do
1 can cannellini beans, wash and drained
4 cod fillets
Parsley, chopped

Cooking

Heat oil in a large Dutch oven then add the red pepper and onion over medium heat. Cook until they are soft then add the squash and tomatoes with salt and pepper. Cook until tomatoes have broken down and squash has softened stirring a few times. Add the beans stir until mixed. Place the cod fillets on top of the mixture. Turn down heat to simmer covering and letting cook until the fish is flaky. Sprinkle with parsley.

Add buttered toast if you want. Being able to pile the bean mixture on the toast is very yummy and satisfying. Serve with a fork or a spoon.

There you have it. Poached Cod with Tomatoes and Beans. A little taste of France in 45 minutes.

This recipe was adapted from Real Simple.

 

 

 

Poached Cod with White Beans and Tomatoes

Poached Cod with White Beans and Tomatoes

Looking for a healthy, quick meal that’s suitable for the whole family? Poached cod with white beans and tomatoes served with with toast may do the trick. Another great dish from Real Simple.

Very simple, fresh ingredients: fish, beans, yellow squash, onion, red pepper, and tomatoes seasoned with salt and pepper. It is jam-packed with good stuff with this one-pot meal. While it is hearty filling you up, the flavors are still light. And at 311 calories per serving, you cannot go wrong. This one is a keeper. And certainly makes you feel like you are on the coast of France in a sea-side cottage.

What’s for dinner tonight? Fish!

What’s for dinner tonight? Fish!

We love fish in this house. I’m always on the lookout for new, simple, and yummy fish dishes.

I tried a new one tonight from Real Simple: cod with marinated tomatoes, polenta, and sautéed spinach. It was wonderful! Quick and easy make… under 30 minutes. Plus it is healthy coming in under 400 calories per serving and using all fresh ingredients.

It is a keeper. All of us enjoyed it.

PS – The tomatoes were from our garden and they were the best. 

Maybe not the Feast of Seven Fish, but…

Maybe not the Feast of Seven Fish, but…


It was a Feast of the One Fish. While I really would like do a Feast of the Seven Fish on Christmas Eve, it would have been crazy for us to do it for the four of us (Opa is visiting). We would have been eating fish for weeks afterwards and fish really doesn’t last.

So we had Tilapia on a bed of mushrooms. It was a Dutch recipe (Gearoofge Tongfilets op een bedje van Champignons) that called for Sole, but we used Tilapia since it was readily available.

It was a very simple recipe: fish, butter, salt, lemon juice, onion, parsley, and white wine. Done in 30 minutes. Sauté onion and mushrooms in butter. Rub salt and lemon juice on fish. Butter a baking dish. Place fish on the bed of mushrooms, add a glass of wine and parsley then pop in a 350F oven for 20 minutes. Serve with mashed potatoes.

It is one of those recipes where you don’t really measure the ingredients you just do what feels right. And it turns out wonderful.

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