Basque-style Chirinabe

Ingredients

In the Basque-style Chirinabe, we adapt the traditional Japanese Chirinabe by incorporating Basque spices and flavors. The original Chirinabe typically includes ingredients like tofu, mushrooms, and soy sauce, while the Basque-style version focuses on seafood such as cod, shrimp, and mussels. Additionally, we replace the traditional Japanese seasonings with Basque spices like Espelette pepper, garlic, and parsley to infuse the dish with the vibrant flavors of Basque cuisine. We alse have the original recipe for Chirinabe, so you can check it out.

• 500g (1.1 lb) cod fillets, cut into chunks 500g (1.1 lb) cod fillets, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon Espelette pepper (or substitute with paprika) 1 teaspoon Espelette pepper (or substitute with paprika)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 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): 10g, 1.5g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables soften.
3. 3.
   Stir in the tomato paste, Espelette pepper, dried thyme, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Pour in the fish or vegetable broth and white wine. Bring the mixture to a simmer.
5. 5.
   Add the cod chunks, shrimp, and mussels to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
7. 7.
   Remove the bay leaf from the stew. Serve the Basque-style Chirinabe hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and firm. If unavailable, you can substitute with other white fish such as haddock or halibut.
• Espelette pepper — Espelette pepper is a traditional Basque spice with a mild heat. If you can't find it, you can use paprika as a substitute.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing the shells and removing any beards. Discard any mussels that do not close when tapped.

Tips & Tricks

• For a heartier stew, you can add diced potatoes or chunks of chorizo along with the seafood.
• Serve the Basque-style Chirinabe with crusty bread to soak up the flavorful broth.
• Adjust the spiciness by adding more or less Espelette pepper according to your preference.
• Make sure to discard any mussels that do not open after cooking.
• To enhance the seafood flavor, you can add a splash of lemon juice before serving.

Serving advice

Serve the Basque-style Chirinabe in individual bowls, making sure to distribute the seafood and vegetables evenly. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of the Basque-style Chirinabe, serve it in a traditional Basque ceramic pot or a rustic clay pot. The vibrant colors of the seafood and vegetables against the earthy tones of the pot will create an appealing visual contrast.