Seafood Stew with Vegetables and Saffron


2 lbs haddock fillets, with skin on, bones removed
salt and freshly ground black pepper
24-30 mussels, scrubbed and debearded
3 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, thinly sliced (1/2 cup)
1 carrot, cut into thin (1/8-inch) julienne (1/4 cup)
1 large bulb fennel, tops reserved, bottom stalks peeled if stringy and cut into 1/8-inch julienne (1-1/2 to 2 cups)
2 medium tomatoes, peeled and seeded, cut into 1/4-inch strips
1 tbsp finely grated orange peel
1/2 tsp Spanish saffron threads
1-1/2 cups fish stock
4 tbsp unsalted butter, softened
garlic bread to serve


  1. Cut fillets into small pieces. Season lightly with salt and pepper. Arrange the fish in a large baking dish with mussels around them.
  2. Preheat oven to 350ºF. Heat a large saute pan. Add oil, garlic, onion, carrot and fennel. Cook for 5 minutes or until vegetables begin to get limp.
  3. Add tomatoes, orange peel, saffron and stock. Bring to a boil. Pour mixture over fish and mussels and cover. Cook in the oven for about 20 minutes or until fish is cooked and mussels have opened.
  4. Using a slotted spoon, lift the fish out of the pan and place on a large platter; surround with mussels. Scatter vegetables around and over the fish.
  5. Stir butter into broth and season with a bit more pepper. Add salt if necessary. Garnish with fennel tops and serve with garlic bread.

Makes 4 to 6 servings.

Source: Met Home magazine


Hungarian-style Stew of Shrimp with Cauliflower and Beans


1 onion
2 tablespoons olive oil
1 clove garlic, crushed
1 head cauliflower, about 3/4 pound
1 tablespoon paprika
1 teaspoon caraway seeds
2 bay leaves
1 can (14-1/2 ounces) chopped tomatoes
1-1/2 cups frozen green beans
2/3 pound cooked large shrimp
3/4 cup plain yogurt


  1. Finely chop the onion. Put the oil, onion, and garlic in a large saucepan over medium-high heat. Cook for 5 minutes, or until the onion is beginning to soften.
  2. Break the cauliflower into bite-sized florets and add them to the pan. Stir in the paprika, caraway seeds, and bay leaves. Cover and cook for 2 minutes.
  3. Stir in the chopped tomatoes and 4 tablespoons of boiling water. Return to a boil, reduce the heat slightly, cover, and simmer for 3 minutes, or until the cauliflower is just tender.
  4. Stir in the frozen green beans. Return to a boil, cover, and cook for 2 minutes. Finally, add the shrimp and gently heat through for a minute. Serve topped with a large spoonful of yogurt.

Makes 4 servings.

Cook’s Tip

Tender young cauliflower leaves and stalks are mild and sweet, and are just as nutritious as the florets. Although not used in this recipe, reserve leftover leaves and stalks for another use.

Source: Super Foods Cookbook

Chinese-style Stewed Pork Belly with Pickled Mustard


10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic


1 cup water
1 tbsp wine
1/3 tsp salt


1/2 tsp cornstarch
2 tbsp water


  1. Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
  2. Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
  3. Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
  4. Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.

Source: Chinese Stewed Dishes

Ethiopian-style Spicy Chicken Stew (Doro Wat)


4 tablespoons nit’r qibe (Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1–2 tablespoons berbere spice mixture(to taste)
4 chicken legs
4 hard-boiled eggs
injera, for serving

Berbere Spice Mixture

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika


  1. To make the berbere, heat a large heavy pan. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
  2. Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool and store in a sealed jar.
  3. Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
  4. Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
  5. Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
  6. Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
  7. Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.

Makes 4 servings.

Source: The World’s Best Spicy Food