Frogmore stew

comfort food from the South.

asha's seafood stew

a hearty stew, me hearties! a reminder of my pirate days. ya, right!

asha's seafood stew

Ingredients:

1/2 lb. shrimp
1/4 lb. scallops
1 skinless fillet of salmon, diced
1 small can crabmeat
1 med. onion, chopped
3 stalks of green onion, chopped, keep aside a tbsp or so for garnish.
3 celery stalks, chopped
6 green chilies, slit (according to your taste - this here will be hot)
6-7 cloves of garlic, crushed ( again, acc. to your taste)
1 small piece of ginger, crushed
1/4 tsp turmeric (optional)
3 leek stems, chopped
3 roma tomatoes, chopped
3 small Yukon Gold potatoes, diced
2 carrots, diced
1/2 cup dry white wine
1-2 tbsp clam juice
1 tbsp vinegar
1 can coconut milk
Olive oil
Salt, black pepper, crushed red pepper flakes

Method:

Pan sear all the seafood (except the crabmeat),  sprinkled with some salt and black pepper, a pinch of turmeric,  in a little olive oil, for three minutes.  Set aside. Drain the crabmeat. Set aside.

Heat 2-3 tbsps of olive oil. Saute the onion and garlic in it, till they wilt. Add the ginger, leek,  the green chilies, and green onion.  Stir well, cook for a couple of minutes. Add the crushed red pepper. Saute for a minute. Add the tomatoes. Stir for two or three minutes. Add the clam juice. Add the wine. When it boils, add the coconut milk . If it is too thick, add about half a cup of water. Let it come to a boil. Add  the vinegar now. Add  the carrots and potatoes. Cook till tender. Add the seared seafood, and the crabmeat. When the stew comes to a boil, reduce heat and simmer for 2-3 minutes. Season with salt and freshly ground black pepper. Garnish with green onions.

To make it easier,  microwave the potatoes and carrots separately.

Serve on its own. Or with rice. Or roti.

seafood stew with rice

seafood stew with rice and spinach mezhukkupuratti