Surinamese-style Seafood Stew

Ingredients

In the Surinamese adaptation of Pôchouse, we incorporate traditional Surinamese spices and flavors to create a unique twist on the French classic. The addition of tamarind adds a tangy and slightly sweet note to the stew, while the use of local seafood varieties gives it a distinct Surinamese touch. The Surinamese-style Seafood Stew also features a thicker consistency compared to the original Pôchouse, making it heartier and more suitable for a main course. We alse have the original recipe for Pôchouse, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish fillets, crab) 500g (1.1 lb) mixed seafood (shrimp, fish fillets, crab)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 hot chili pepper, finely chopped 1 hot chili pepper, finely chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced tomato, bell pepper, and hot chili pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   In a small bowl, mix together the tamarind paste, ground cumin, ground coriander, turmeric powder, and paprika. Add this spice mixture to the pot and stir well to coat the vegetables.
4. 4.
   Add the mixed seafood to the pot and cook for a few minutes until the seafood starts to turn opaque.
5. 5.
   Pour in the fish or vegetable broth and season with salt and pepper to taste. Bring the stew to a simmer and let it cook for about 15-20 minutes, or until the seafood is fully cooked and tender.
6. 6.
   Serve the Surinamese-style Seafood Stew hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

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 ensure it is cooked through without becoming tough or overcooked.

Tips & Tricks

• If you prefer a spicier stew, add more hot chili peppers or a dash of Surinamese sambal sauce.
• For a richer flavor, you can substitute some of the vegetable oil with coconut oil.
• Feel free to customize the seafood selection based on your preferences and availability. Surinamese-style Seafood Stew is versatile and can be made with a variety of seafood options.

Serving advice

Serve the Surinamese-style Seafood Stew hot, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

Present the Surinamese-style Seafood Stew in a deep bowl, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some chopped cilantro on top for an attractive finishing touch.