Tuesday, December 1, 2020

Recipe: Seafood Stew

Happy December! Just like that, we're on the last month of the year. Have you put up your Christmas tree? We put ours up over the weekend and it's feeling really festive in our home now.


We've been eating more seafood lately ever since I found a reliable online seafood supplier. Last week, I made a delicious Seafood Stew, using mussels, clams, fish fillet, prawns and baby scallops. 

The seafood is cooked in tangy, rich tomato sauce infused with some thyme, smoked paprika, cooking sake and mirin (you can use chicken stock or white wine, if you only have that). I usually just cook with whatever ingredients I have, and since I cook a lot of Japanese food, I always have sake and mirin in my kitchen.

To cook the seafood, I start with the fish first and remove it once cooked, as fish fillet is quite delicate and I do not want the flesh to disintegrate in the stew. Then, you can start adding your shellfish, starting from the mussels (longest cooking time), followed by clams, prawns and scallops. Serve it with some crusty or toasted bread, to soak up all the delicious sauce. 

This stew is very easy to put together and best of all, the kids loved it!

Seafood Stew
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 40-45 minutes
Serves 4

2 tbsp olive oil
1/2 large yellow onion, finely chopped
2 cloves garlic, finely chopped
400g canned tomato puree
1/2 cup water (or chicken stock)
1/4 cup cooking sake
1/4 cup mirin
1/4 tsp dried thyme
1 tsp smoked paprika
Freshly ground black pepper
20 mussels
2 white fish fillet (I used tilapia, around 200g each), cut into 2 inch pieces
500g asari clams
16 prawns, peeled
16 baby scallops
4-5 fresh basil leaves, to garnish

To serve
Toasted crusty bread

1. In a large pan or casserole, heat oil over medium heat. Add onions and garlic and cook for 3-4 minutes, until softened. 

2. Pour in tomato puree, water, cooking sake and mirin and bring to the boil, then reduce to low heat. Season with dried thyme, paprika, salt and pepper. Simmer for 20 minutes.

3. Place fish fillet in pot and cook for 5-7 minutes. Remove onto a plate and set aside. 

4. Add the mussels (cook for 2 minutes), followed by clam (cook for further 2 minutes), then prawn and scallops (cook for further 2 minutes), stirring occasionally. My clams come with clam juice, so I added about 1/2 cup of that when I added the clams. Taste and season with more salt and pepper, if necessary.

5. Divide seafood stew into four serving plates. Garnish with shredded basil leaves. Serve with crusty bread. 

6. For the bread: Spread with margarine/butter. Place under hot grill for 3-4 minutes. Do keep an eye on the bread. 

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1 comment:

  1. That's new. Usually we stew meat - beef, lamb, pork, chicken.


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