Binagoongan-inspired Seafood Stew

Ingredients

In this adaptation, the traditional pork used in Binagoongan is replaced with a variety of fresh seafood commonly found in the Maritimes. The original shrimp paste is substituted with a combination of local spices and herbs to infuse the stew with a unique Maritime flavor profile. The dish still retains the vibrant red color and tangy taste of the original, but with a delightful twist that showcases the abundance of seafood in the region. We alse have the original recipe for Binagoongan, so you can check it out.

• 1 lobster, cut into pieces 1 lobster, cut into pieces
• 1 pound (450g) scallops 1 pound (450g) scallops
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) seafood broth 1 cup (240ml) seafood broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the tomatoes and cook until they start to soften.
3. 3.
   Stir in the tomato paste, fish sauce, maple syrup, paprika, dried oregano, dried thyme, and bay leaf. Cook for 2 minutes to allow the flavors to meld together.
4. 4.
   Add the lobster, scallops, and mussels to the pot. Pour in the seafood broth and season with salt and pepper.
5. 5.
   Cover the pot and simmer for 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove the bay leaf and discard.
7. 7.
   Serve the seafood stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lobster — Make sure to remove the meat from the shell and cut it into bite-sized pieces before adding it to the stew.

Tips & Tricks

• If you prefer a spicier stew, add a chopped chili pepper or a dash of hot sauce.
• For a heartier meal, serve the seafood stew over a bed of cooked quinoa or couscous.
• Feel free to add other seafood of your choice, such as shrimp or clams, to enhance the variety of flavors and textures.
• Adjust the sweetness by adding more or less maple syrup, depending on your preference.
• Don't forget to have some crusty bread on hand to soak up the delicious sauce.

Serving advice

Serve the Binagoongan-inspired Seafood Stew hot in individual bowls. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the seafood stew in a rustic-style bowl, allowing the vibrant red color of the stew to shine through. Place a few pieces of lobster, scallops, and mussels on top for an enticing visual appeal. Sprinkle some fresh cilantro over the stew for a touch of green.