Sammarinese Fish Stew

Ingredients

While the original Malaysian Kari Ikan is a spicy curry dish, the Sammarinese Fish Stew takes a different approach by incorporating a tomato-based broth and a unique blend of herbs and spices that are characteristic of Sammarinese cuisine. The flavors are milder and more herbaceous, allowing the natural sweetness of the seafood to shine through. We alse have the original recipe for Kari ikan, so you can check it out.

• 500g (1.1 lb) mixed fish fillets (such as cod, sea bass, or haddock), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, sea bass, or haddock), cut into chunks
• 250g (8.8 oz) mixed shellfish (such as mussels, clams, or shrimp), cleaned and debearded 250g (8.8 oz) mixed shellfish (such as mussels, clams, or shrimp), cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 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): 18g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced red bell pepper and carrot to the pot, and cook for another 5 minutes until the vegetables begin to soften.
3. 3.
   Stir in the canned diced tomatoes and tomato paste, and cook for 2 minutes to allow the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth, and add the dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Bring the broth to a simmer, then gently add the fish fillets and shellfish to the pot. Cover and cook for 8-10 minutes, or until the fish is cooked through and the shellfish have opened.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the Sammarinese Fish Stew into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If desired, you can marinate the fish in lemon juice and salt for 15 minutes before adding it to the stew to enhance its flavor.
• Shellfish — Make sure to clean and debeard the shellfish thoroughly before adding them to the stew to remove any grit or sand.

Tips & Tricks

• For a spicier kick, you can add a pinch of chili flakes or a dash of hot sauce to the stew.
• Experiment with different types of fish and shellfish to create your own unique flavor combinations.
• Serve the stew with a squeeze of fresh lemon juice for a burst of citrusy freshness.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.

Serving advice

Serve the Sammarinese Fish Stew in individual bowls, garnished with fresh parsley. Accompany it with warm crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the fish fillets and shellfish on top of the stew, allowing their vibrant colors to shine through. Sprinkle some additional chopped parsley on top for a pop of freshness.