Iranian-style Spicy Shark Stew

Ingredients

In the Iranian adaptation of Caldillo de pintarroja, the traditional Spanish flavors are transformed with the addition of Iranian spices and herbs. The use of saffron, turmeric, and a blend of Iranian spices gives the dish a distinct flavor profile. Additionally, the stew is typically served with Iranian flatbread or rice, adding a new dimension to the dish. We alse have the original recipe for Caldillo de pintarroja, so you can check it out.

• 500g (1.1 lb) shark meat, cut into chunks 500g (1.1 lb) shark meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• A pinch of saffron threads, soaked in 2 tablespoons of warm water A pinch of saffron threads, soaked in 2 tablespoons of warm water
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and mint leaves, for garnish Fresh cilantro and mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook until they start to soften.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, coriander, paprika, and cinnamon. Add this spice mixture to the pot and stir well to coat the onions and tomatoes.
4. 4.
   Add the shark meat to the pot and cook for a few minutes until it starts to brown.
5. 5.
   Pour in the fish or vegetable broth and bring the stew to a simmer. Cover the pot and let it cook for about 30 minutes, or until the shark meat is tender.
6. 6.
   Stir in the soaked saffron threads along with the water they were soaked in. Season with salt and pepper to taste.
7. 7.
   Simmer the stew for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Iranian-style Spicy Shark Stew hot, garnished with fresh cilantro and mint leaves.

Treat your ingredients with care...

• Shark meat — Ensure that the shark meat is fresh and properly cleaned before using it in the stew. Remove any skin or bones and cut it into bite-sized chunks for even cooking.

Tips & Tricks

• If you can't find shark meat, you can substitute it with other firm white fish like cod or halibut.
• Adjust the spiciness of the stew by adding more or less paprika and chili flakes according to your preference.
• For a richer flavor, you can add a splash of lemon juice or a dollop of Greek yogurt before serving.
• Serve the stew with Iranian flatbread or steamed basmati rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Iranian-style Spicy Shark Stew is best served hot. Ladle it into bowls and garnish with fresh cilantro and mint leaves for a burst of freshness. Accompany the stew with warm Iranian flatbread or fluffy basmati rice to soak up the flavorful broth.

Presentation advice

To present the Iranian-style Spicy Shark Stew beautifully, use deep bowls that showcase the vibrant red color of the stew. Place a generous amount of shark meat and broth in each bowl and garnish with a sprinkle of fresh herbs. Serve with warm Iranian flatbread or a mound of steamed basmati rice on the side.