Giambo Monégasque

Ingredients

In the adaptation of Giambo to Monégasque cuisine, we incorporate local ingredients and flavors to create a unique twist. While the original Caribbean Giambo relies heavily on spices like thyme, allspice, and Scotch bonnet peppers, the Monégasque version incorporates herbs like rosemary and bay leaves for a more subtle flavor profile. Additionally, the Monégasque adaptation may include local seafood varieties and a touch of white wine to enhance the richness of the stew. We alse have the original recipe for Giambo, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, mussels) 500g (1.1 lb) mixed seafood (shrimp, fish, mussels)
• 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 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• 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, sauté until fragrant.
2. 2.
   Add the diced bell peppers and cook until they start to soften.
3. 3.
   Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes break down.
4. 4.
   Pour in the fish or vegetable broth and white wine, stirring well to combine.
5. 5.
   Add the mixed seafood, rosemary sprigs, and bay leaves to the pot. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer the stew for about 20 minutes, or until the seafood is cooked through and tender.
7. 7.
   Remove the rosemary sprigs and bay leaves before serving.
8. 8.
   Serve the Giambo Monégasque hot with crusty bread or over a bed of cooked rice.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Adjust the cooking time based on the size and type of seafood used to avoid overcooking.

Tips & Tricks

• For a richer flavor, you can add a splash of cognac or brandy to the stew before simmering.
• Serve the Giambo Monégasque with a sprinkle of freshly chopped parsley for added freshness.
• If you prefer a spicier version, you can add a pinch of red pepper flakes or a dash of hot sauce to the stew.

Serving advice

Giambo Monégasque is best served hot in deep bowls. Accompany it with crusty bread or a side of cooked rice to soak up the flavorful broth. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew, allowing the vibrant colors to shine through. Drizzle a swirl of olive oil over the dish and sprinkle some freshly ground black pepper for an elegant touch.