Jiû-hî ke with a Mediterranean Twist

Ingredients

In this Mediterranean adaptation, the traditional Taiwanese Jiû-hî ke is transformed by incorporating Ionian Island flavors. The original dish typically includes soy sauce, ginger, and scallions, while the Mediterranean version replaces these ingredients with aromatic herbs like oregano and thyme, along with the addition of lemon juice and garlic. The seafood selection is also altered to include shrimp, mussels, and white fish, which are commonly found in Ionian Island cuisine. We alse have the original recipe for Jiû-hî ke, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• Juice of 1 lemon Juice of 1 lemon
• 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): 15g, 7g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add minced garlic and diced red bell pepper to the pot. Cook for another 2 minutes.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir in the dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the shrimp, mussels, and white fish to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Squeeze the juice of one lemon into the stew and stir gently to combine.
7. 7.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Jiû-hî ke with a sprinkle of fresh parsley on top. Enjoy with crusty bread.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Add them to the stew towards the end of the cooking time to ensure they remain tender and juicy.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the stew.
• Serve the Jiû-hî ke with a side of steamed rice or couscous for a heartier meal.
• Experiment with different types of seafood based on availability and personal preference.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the broth.
• To enhance the Mediterranean flavors, drizzle some extra virgin olive oil over the stew before serving.

Serving advice

Serve the Jiû-hî ke in individual bowls, making sure to distribute the seafood evenly. Garnish each bowl with a sprinkle of fresh parsley for a pop of color. Accompany the stew with warm, crusty bread to soak up the flavorful broth.

Presentation advice

Present the Jiû-hî ke in a rustic-style ceramic bowl to showcase the vibrant red color of the stew. Place a few cooked mussels on top as a garnish and sprinkle some fresh parsley around the edges. Serve with a side of crusty bread on a wooden board for an inviting and authentic presentation.