Pembrokeshire-inspired Brenebon Stew

Ingredients

In this Pembrokeshire-inspired version of Brenebon, we have replaced the traditional beans with a variety of fresh seafood, capturing the essence of the coastal cuisine of Pembrokeshire. The original Indonesian spices have been adapted to incorporate local herbs and spices, creating a unique flavor profile that reflects the culinary traditions of Pembrokeshire. We alse have the original recipe for Brenebon, so you can check it out.

• 500g (1.1 lb) mixed seafood (prawns, mussels, white fish) 500g (1.1 lb) mixed seafood (prawns, mussels, white fish)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 leek, sliced 1 leek, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 500ml (2 cups) fish or vegetable stock 500ml (2 cups) fish or vegetable stock
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent.
2. 2.
   Add the carrot, celery, leek, and tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the tomato paste, fish or vegetable stock, white wine, bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the stew. Serve the Pembrokeshire-inspired Brenebon Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• Serve the stew with crusty bread or rice to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the seafood flavor, you can add a splash of lemon juice or a drizzle of extra virgin olive oil before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Pembrokeshire-inspired Brenebon Stew in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine through. Accompany the stew with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic ceramic bowls or deep plates to create a cozy and inviting presentation.