Djiboutian Spiced Seafood Stew

Ingredients

In this adaptation, the traditional American Manhattan Clam Chowder is transformed into a Djiboutian Spiced Seafood Stew. The original dish is modified to incorporate Djiboutian flavors and spices, such as cumin, coriander, and turmeric. The addition of these spices gives the stew a distinct Djiboutian twist, making it a perfect representation of Djiboutian cuisine. We alse have the original recipe for Manhattan Clam Chowder, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 pound (450g) clams, scrubbed and cleaned 1 pound (450g) clams, scrubbed and cleaned
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the diced tomatoes and fish or vegetable broth. Bring the mixture to a simmer.
4. 4.
   Add the clams, shrimp, white fish fillets, potatoes, carrots, and bell pepper to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the vegetables are tender.
6. 6.
   Serve the Djiboutian Spiced Seafood Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before adding them to the stew to remove any sand or grit.
• Shrimp — To enhance the flavor, you can marinate the shrimp in a mixture of lemon juice, garlic, and spices for 15 minutes before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the Djiboutian Spiced Seafood Stew with crusty bread or rice to soak up the flavorful broth.
• Feel free to customize the vegetables in the stew based on your preferences and seasonal availability.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until the stew reaches the desired consistency.
• To add a tangy twist, squeeze some fresh lemon juice over the stew before serving.

Serving advice

Serve the Djiboutian Spiced Seafood Stew in deep bowls, allowing the flavors to meld together. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange some cooked clams, shrimp, and fish fillets on top of the stew. Sprinkle a pinch of paprika and a few cilantro leaves for an attractive finishing touch.