Shandong-style Bagnun

Ingredients

In this adaptation of Bagnun to Shandong cuisine, we incorporate the distinct flavors and ingredients of Shandong cuisine. The original Italian Bagnun typically includes Mediterranean herbs and spices, while the Shandong-style Bagnun features Shandong spices and seasonings, such as ginger, garlic, and Shandong chili peppers. Additionally, the seafood selection may vary, with an emphasis on locally available seafood in Shandong, such as fish, shrimp, and clams. We alse have the original recipe for Bagnun, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
• 300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
• 500g (1.1 lb) clams, scrubbed and rinsed 500g (1.1 lb) clams, scrubbed and rinsed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 Shandong chili peppers, sliced 2 Shandong chili peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 500ml (2 cups) fish or seafood broth 500ml (2 cups) fish or seafood broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced Shandong chili peppers. Sauté until fragrant.
2. 2.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to soften.
3. 3.
   Stir in the soy sauce, rice vinegar, and sugar. Mix well to combine the flavors.
4. 4.
   Add the fish fillets, shrimp, and clams to the pot. Pour in the fish or seafood broth.
5. 5.
   Season with salt and pepper to taste. Bring the stew to a simmer and cook for about 10-15 minutes, or until the seafood is cooked through and the clams have opened.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Shandong-style Bagnun hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets, such as cod or haddock, for the best texture in the stew.
• Shrimp — Use fresh or frozen shrimp, and make sure to remove the shells and devein them before adding to the stew.
• Clams — Scrub the clams thoroughly to remove any sand or grit before cooking.

Tips & Tricks

• For a spicier version, increase the amount of Shandong chili peppers or add a pinch of chili flakes.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or vinegar.
• Serve the Shandong-style Bagnun with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Shandong-style Bagnun in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the seafood pieces on top of the stew and sprinkle some additional chopped cilantro for a pop of color.