Gourmet + Stew recipes (3)

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Classic Cioppino

Recipe by: Beth

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This is an authentic recipe that originated in the 1800s with Italian fishermen who settled in San Francisco, California. Serve in large bowls with crusty sourdough bread on the side.

Pheasant casseroled with ginger

Recipe by: Norma MacMillan

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Casseroling is an excellent way to cook pheasant, as it produces succulent meat and a rich sauce. Cutting the bird into 8 pieces will allow each person to get a piece of breast as well as dark meat. Herby mashed potatoes, baby carrots and broccoli are good accompaniments for this aromatic dish.

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Seafood casserole with saffron and vegetables

Recipe by: Brenda Houghton

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A cross between a chowder and a casserole, this dish with the wonderful fragrance of saffron is elegant enough to serve on special occasions. Try serving with some rice or fresh crusty bread to mop up the stew's tasty juices.