Seafood Stew
4 servings
25 minutes
Seafood stew is an exquisite dish of Pan-Asian cuisine that embodies the harmony of ocean flavors and fresh herbs. The roots of this recipe trace back to the traditions of coastal regions in Asia, where seafood has always held a central place in gastronomy. Tender sea bass fillet and juicy shrimp reveal their best qualities in a fragrant broth enriched with garlic, dill, and tomatoes. This dish features a delicate balance of saltiness, freshness of greens, and a slight acidity from the tomatoes. It is perfect for cozy home dinners as well as festive gatherings, especially when paired with rye bread that enhances the depth of flavor in the stew. Its ease of preparation makes it an excellent choice for those who want to enjoy refined culinary art without unnecessary complexities.
1
In a medium-sized pot, mix garlic with oil.
- Finely chopped garlic: 1 clove
- Olive oil: 1 tablespoon
2
Fry the garlic over medium heat for 1 minute until fragrant.
3
Add dill and fry for 3 minutes, stirring constantly until it softens.
- Dill: 1 bunch
4
Add tomatoes, salt, pepper, and cook for 3 minutes until the tomatoes start to break down.
- Tomatoes: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste
5
Pour in the broth and bring to a boil. Reduce the heat.
- Chicken broth: 4 glasss
6
Carefully add the seafood. Cook at a gentle simmer for about 3 minutes, until the seafood is opaque.
- Sea perch fillet: 360 g
- Peeled shrimp: 450 g
7
Serve the roast garnished with dill, accompanied by slices of crispy bread.
- Dill: 1 bunch
- Rye bread: to taste
