Seafood Stew
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A chinese take on seafood stew, written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 8 oz. of cod or haddock fillet
- 1/4 c. water
- 1 Tbsp. finely chopped ginger root, or ginger powder
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 clove chopped garlic
- 1 Tbsp. olive oil
- 8 oz. uncooked large shrimp (shelled and deveined)
- 2 c. water
- 1 Tbsp. soy sauce
- 8 oz. carrots
- 8 oz. broccoli
- 4 tsp. cornstarch
- 2 Tbsp. water
Method
Cut fish into 1 inch cubes.
In a large bowl, mix 1/4 cup of water, ginger root, salt, pepper, and garlic.
Add fish and shrimp; toss to coat.
Let stand for 20 minutes.
Drain and reserve the marinade.
In a large pot over medium-high heat, heat oil.
Add fish and shrimp; stir fry for 3 minutes.
Remove from heat, add reserved marinade, soy sauce and 2 cups of water, mixing well.
Add vegetables and bring to a boil.
Reduce heat, cover and simmer for 7 minutes.
In a small bowl, combine cornstarch and water.
Stir into the stew.
Cook until it thickens, about 1 minute.
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