Spicy Seafood Stew | That Sounds So Good

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth is a more affordable option that can add depth to the stew.

fish stock

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to achieve a similar flavor.

Start by cleaning the shrimp with shells on to make a flavorful shrimp stock.

Use small shears to cut along the back of the shrimp from the head to the tail and remove the black vein.

Set the cleaned shrimp aside and keep them cold.

In a suribachi, crack 2 teaspoons of coriander seeds and 1 teaspoon of cumin seeds to release their flavor.

Heat 1 tablespoon of olive oil in a pot until hot, then add the shrimp shells and the cracked spices.

Add 8 cups of water to the pot and a quarter onion, then bring to a simmer.

Once simmering, reduce the heat and let it cook for half an hour.

Prepare the green sauce by blending 1 cup of cilantro, 4 garlic cloves, 1 whole jalapeno, and 4 anchovies with 1 tablespoon of oil, salt, and pepper.

Reserve the fennel bulb tops for garnish and set the green sauce aside until the end of cooking.

After the shrimp stock is done, strain it and set aside the liquid.

In a soup pot, heat 1 tablespoon of oil and add the remaining 3/4 onion, 4 garlic cloves, and fennel bulb, cooking until softened and starting to brown for about 10-12 minutes.

Add the strained shrimp stock to the pot and bring it back to a gentle simmer before adding the potatoes.

Add the potatoes and partially cover the pot, maintaining a gentle simmer until the potatoes are tender.

Check the potatoes with a cake tester to ensure they are cooked through.

Add the green sauce to the pot, stirring to combine and color the stew.

Add the cod pieces and shrimp to the pot, being careful not to boil the stew to keep the fish tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens