We’re not calling it Winter over here. It’s soups and stews season with Stonefire®. Never tried soft pillowy naan with soups, stews, chilis? Step into 2022 and get to it! From beef stew to Bouillabase, Stonefire® is the perfect pairing. Break up with basic bread and serve warm naan with hearty homemade soups and stews. We’re sharing 4 soup and stew recipes to keep you satisfied through Winter soups and stew season with Stonefire®.
Beef stew might be a classic but it’s anything but boring. Top tier comfort food in colder months. This recipe has incredible flavor from tender chunks of beef and hearty vegetables. Make soup sopping stupendous with soft, buttery Stonefire® Naan. Reject routine. #BeANaanconformist
Chili by itself is just…chili. Take on tradition and turn a simple bowl of chili into something special by tearing apart a few warm pieces of Stonefire® Naan. Naanconformist Pro tip: Our chili recipe calls for two ounces of jalapenos cut it down to one ounce if you or someone at the table prefer a milder dish. OR kick it up to three ounces of jalapenos to kick the heat into high gear. Say ‘bye bye’ to boring and serve that spicy bowl of chili with rich obsessable Stonefire® Naan.
You don’t have to order from a restaurant to slurp up this classic soup at home. Skip the stale crouton topper and swap in toasted Stonefire® Naan Dippers®. Double your naan fun by serving Stonefire® Original Naan on the side too. The rich and smoky flavors of the naan are magnified paired with French Onion soup’s savory broth. Wave Au revoir to average. #BeANaanconformist
Not familiar with Bouillabase? We’ve got you covered with a recipe below. It’s basically a seafood stew, that originated in France. Like we have been saying, soup and naan is a straight up slam dunk. Rich and delicious Bouillabaisse is perfect for dipping naan on a cold night. For convenience use frozen seafood and for even more convenience keep Stonefire® naan on hand (in the freezer) for up to a year! Imagine the soft and chewy goodness of Stonefire®. Ditch dry crackers and say hello to bite-worthy, pillowy naan with your Bouillabase. #BeANaanconformist
Ready to oust the ordinary and be a Naanconformist? We’re offering $1 off any Stonefire® product available here to get you started. Making meals with Stonefire® at home? Tag us on Facebook or Instagram with your creations!
For the base
- 2 tablespoons of butter
- 1 onion
- 1 leek
- 1 bulb of fennel
- 1 carrot
- 6 cloves of garlic
- 2 tablespoons of tomato paste
- 1 14 ounce can diced tomatoes
- 5-6 shrimp shell on
- 1/2 Monkfish filet
- 3 scallops roughly chopped
- 1 cup of dry white wine
- ½ tablespoon of saffron
- 1/2 lemon, just the zest
- 8 cups Seafood broth
For the finished soup:
- Stonefire® Original Naan
- ½ whole monkfish filet
- 4 shrimp
- 4 scallops
- 4 mussels
- 4 clams
- Parsley, chopped, as needed
- Extra Virgin Olive Oil, as needed
- Salt, as needed
- Pepper, as needed
- Melt 2 tbsp butter in medium-high dutch oven, then add all your vegetables.
- Cook on medium heat until softened but not browned, about 10-15 minutes.
- Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook for 10 more minutes.
- Add the fish & shrimp pieces into the vegetable and add your fish stock. Bring to a gentle simmer over medium heat and cook, uncovered, until you can easily break the fish parts with a wooden spoon, about 30 minutes.
- Break apart as many of the fish parts as you can with the spoon
- Add this mixture to a blender and puree, you may need to do this in batches depending on the size of your blender. Be sure to leave plenty of extra room in the blender since hot liquids will expand when blending
- Working in batches, strain the broth through a fine strainer into a bowl, pushing hard on the solids with a ladle to squeeze out all the liquid, and discarding the solids between batches
- What you have now is the broth that you will poach your seafood in as well as pour into the final dish.
- Poach shrimp, fish and muscles in strained broth.
- Add the larger pieces of fish first as they will take the longest to cook, then add in muscles and shrimp.
- Once the shrimp has cooked and turned pink and the muscles have opened you will place the cooked pieces of seafood into a shallow bowl.
- The broth is then poured over the seafood, and voila! You have a deliciously rich traditional bouillabaisse.
- Serve with a side of warm, buttery, Stonefire®