Seafood Seaweed Coconut Stew
Oh gosh, it’s been awhile. I’ve been traveling and basically living out of my suitcase. I’m in the process of moving, but not quite settled yet. So, it’s not been super easy to blog. Or to cook for that matter. AirBNB people don’t like to keep sharp knives around. But! I have a recipe. Finally!
This is usually a no recipe stew I throw together when I’m feeling under the weather. When it’s chilly. And damp. And I need some freaking seafood. Like, now. Does anyone else get that seafood craving that makes you rude? I have a working theory that iodine keeps you from giving everyone the stink eye. Well, rude people rejoice, cause this stew right here is full of seafood and seaweed. IODINE HEAVEN.
I like to do a mix of seafood. A firm white fish like halibut, some shell-on shrimp (better yet, head-on), and some sea scallops. The same with the seaweed, a mix. I get a bag that has several kinds of seaweed: kombu, wakame, sea palm, and nori. I just toss a bit of each kind in and let it do it’s magic calming work. The brand I used is called Rising Tide, they have a 1 oz package for about 5 bucks.
I also like to use fresh aromatics in this stew, so try to find fresh lemongrass, turmeric, ginger, and kaffir lime leaves. I guess you can use dried kaffir lime leaves. But everything else should be fresh. As for the vegetables, I just use what I have on hand. Which is typically a leafy green and a few colorful veggies. This time I used purple kale, carrots, and daikon radish.
This is delicious served with white rice, and afterwards you’ll feel like you’ve had a full body deep tissue massage. Chilled the heck out and ready to take on the world.
- 1 can of full fat coconut milk, Native Forest is preferred
- 1 tablespoon grated fresh garlic
- 1 tablespoon grated fresh ginger
- 2 teaspoon grated fresh turmeric
- 1 small hot chile finely chopped (optional)
- 2 stalks of fresh lemongrass, prepped: woody parts and outer layers removed and fleshy part pounded with the back of a heavy knife to release oils.
- 3 kaffir lime leaves
- 5 cups warmed chicken broth
- 4 tablespoons of fish sauce
- 1/2 tablespoon honey
- 6 pieces of mixed dried seaweed (kombu, wakame, sea palm, and nori)
- 1 medium onion, chopped
- 1 daikon radish, peeled and cut into thick rounds
- 1 carrot, peeled and cut into thick rounds
- large handful of purple kale, roughly chopped
- 1/2 a pound of shell on shrimp
- 1/2 pound of sea scallops
- 1 pound halibut, cut into large chunks
- handful of chopped cilantro
- lime wedges for serving
- Skim the cream off of the coconut milk and add to heavy pot over high heat. When bubbling, add garlic, ginger, turmeric, hot chile, pounded whole lemongrass stalks, and kaffir lime leaves. Stir constantly to avoid sticking or burning. We are frying the aromatics to bring out their flavor, continue to cook and stir until the cream separates and you see the oil, about 5 minutes. The coconut milk should become stringy like melted cheese. Lower the heat as necessary.
- Add remainder of coconut milk and chicken broth. Stir well and bring to a boil then lower the heat to low. Add fish sauce, honey, seaweed, onion, daikon, carrot, and kale. Cover and let cook on low for 25 minutes.
- Uncover and add shrimp, scallops, and halibut. Cook about 5 minutes until seafood is cooked through. Stir in chopped cilantro and taste to adjust flavors as needed.
- Fish out the lemongrass and kaffir lime leaves before serving. Serve with lime wedges, rice, and chile garlic sauce.