|Vietnamese Seafood Stew in a Clay Pot From: Tami S|
|Serves/Yields: Serves 4|
Prep. Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Category: seafood, stew cooking
prepare method: stew cooking
Dish Type: Main
Press To Enlarge
|The flavors of this stew develop as it simmers slowly in the oven. Vietnamese cooks often use caramel syrup to sweeten the dishes, but I find that oyster sauce just works as well. Any earthenware baking dish can be used here, but an oven-safe Dutch oven or heavy skillet will also work.|
|Ingredients||1-1/2 tbsp peanut or canola oil
3 to 4 large shallots, thinly sliced (about 1/2 cup)
3 to 4 medium garlic cloves, finely chopped
1 to 1-1/2 cup low-sodium chicken broth
1/4 cup fish sauce
3 tbsp oyster sauce
1 tbsp sugar
450g skinless tilapia fillets or other firm white fish, such as cod or catfish
16 large shrimp, peeled and deveined
1 (430g) straw mushrooms, drained
2 large beefsteak tomatoes, each cut into 8 wedges
freshly ground black pepper to taste
5 scallions, trimmed and cut into 4-cm pieces
2 tbsp chopped cilantro
2 small hot chilies, such as Thai or serrano, thinly sliced, for serving
4 lime wedges for serving
|Preheat oven to .
Heat the oil in a medium skillet over low heat. Add the shallots and cook, stirring, until soft and very lightly browned, about 8 minutes. Add the garlic and cook stirring constantly for 2 minutes more. Transfer to a 25-cm round clay or earthenware baking dish.
Add 1 cup of the chicken broth, fish sauce, oyster sauce and sugar and stir to combine. Add the fish fillets, shrimp, mushrooms and tomatoes (don't worry if the ingredients nearly fill the entire pot) Season with black pepper to taste. The seafood should be mostly absorbed in the liquid, so add a bit more chicken broth if needed.
Bake for 1 hour, gently stirring once during cooking. Towards the end, sprinkle with scallions and cilantro and garnish with sliced chilies and lime wedges. Served with steamed white rice.
Most Viewed This Week Tami S
|Classic Aleppian Rice ||This recipe is similar to Persian rice, with golden, crunchy crust that sticks to the bottom of the pot. However, Persian rice uses butter, while the Jewish Aleppian style substitutes oil to meet Jewish dietary restrictions. ||9798|
|Okra Stew ||The following recipe is from Afgan Food and Cookery. Serve the stew with long-grain rice.||9740|
|Candied Coconut with Pistachios ||This is the Aleppian Jews sweet choice for passover. Freshly grated coconut meat is best to use here, but requires a little work; break open a coconut with a hammer, drain out the liquid and pry out the meat with a dinner knife. Peel off the thin brown skin with a sharp knife. Great the meat. If you use store-bought coconut, be sure it is unsweetened.||9356|