Romani-style Spicy Seafood Stew

Ingredients

In this Romani adaptation of the Korean Honghap tang, we infuse the dish with Romani spices and flavors to create a unique and exciting culinary experience. The original Korean dish is traditionally made with Korean spices and ingredients, while our Romani version incorporates Romani spices and adapts the cooking techniques to suit the Romani cuisine. We alse have the original recipe for Honghap tang, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 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 paprika 2 tablespoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced red and green bell peppers to the pot and cook until they start to soften.
3. 3.
   Stir in the diced tomatoes, paprika, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and stir well to coat it with the spice mixture.
5. 5.
   Pour in the fish or vegetable broth and bring the stew to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, or until the seafood is cooked through.
6. 6.
   Serve the Romani-style Spicy Seafood 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 cook it for too long.

Tips & Tricks

• For an extra kick of heat, add a pinch of crushed red pepper flakes to the stew.
• Serve the Romani-style Spicy Seafood Stew with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the spice mixture.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers of this stew can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Romani-style Spicy Seafood Stew in individual bowls, accompanied by crusty bread for dipping into the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To enhance the presentation of the Romani-style Spicy Seafood Stew, arrange the seafood on top of the stew in an appealing manner. Drizzle a swirl of olive oil on the surface and sprinkle some paprika for an extra touch of color.