Ruam Mit Algerian Style

Ingredients

In this Algerian adaptation of Ruam Mit, we incorporate the distinct flavors of North African cuisine. The original Thai dish is transformed by using Algerian spices such as cumin, coriander, paprika, and saffron, which infuse the stew with a warm and aromatic profile. Additionally, the traditional Thai herbs are replaced with Algerian herbs like cilantro and parsley, adding a fresh and vibrant element to the dish. The use of couscous or crusty bread as a side enhances the Algerian influence, providing a perfect accompaniment to soak up the flavorful broth. We alse have the original recipe for Ruam mit, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, mussels) 500g (1.1 lb) mixed seafood (shrimp, fish, mussels)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 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, chopped, for garnish Fresh cilantro, chopped, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Couscous or crusty bread, for serving Couscous or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the mixed seafood to the pot and cook for a few minutes until lightly browned.
4. 4.
   Pour in the canned diced tomatoes and fish or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Ruam Mit Algerian Style hot, garnished with fresh cilantro and parsley. Accompany with couscous or crusty bread to soak up the flavorful broth.

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 mindful of the cooking time for each type of seafood.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or harissa paste to the broth.
• For a heartier meal, you can add vegetables like bell peppers, carrots, or zucchini to the stew.
• Adjust the seasoning according to your taste preferences. Feel free to add more spices or herbs to enhance the flavors.
• If you don't have saffron threads, you can substitute with turmeric for a similar golden color.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Ruam Mit Algerian Style in individual bowls, making sure to include a generous amount of seafood and broth in each serving. Garnish with fresh cilantro and parsley for a pop of color and freshness. Accompany the stew with a side of couscous or crusty bread to soak up the flavorful broth.

Presentation advice

To elevate the presentation of Ruam Mit Algerian Style, arrange the seafood on top of the stew, allowing it to be the centerpiece of the dish. Drizzle a swirl of olive oil on the surface and sprinkle some additional chopped herbs for an added visual appeal. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the seafood and broth.