No Need For Cuddles: This One-Pot Spicy Seafood Stew Will Warm Up Your HolidaysMarch 6, 2019
You can blame global warming for the the uncharacteristic downpour we’ve been forced to suffer through this December, but on the bright side, this weather is absolutely perfect for our Spicy Seafood Stew. If you’re in the mood for something hearty, with flavors reminiscent of the sea, you needn’t wait for summer to get your fix. This stew has everything you’ve been yearning for.
A spin on a traditional bouillabaisse, this Spicy Seafood Stew doesn’t quite set your palate on fire, but thanks to a generous sprinkle of red pepper flakes and cayenne pepper, it is guaranteed to singe things a little bit. Also, the Vigan longganisa adds a special richness to the dish that you won’t find in your ordinary bowl of bouillabaisse.
The perfect accompaniment to this stew is a simple Lemon-Anchovy Aioli. Its citrusy tang and salty notes mellow out the spice and fishiness of the stew. Paired with Tortilla Crisps and served piping-hot, this seafood marvel is sure to warm you up even during the
loneliest coldest of winters evenings.
Best of all, you only need one casserole to make everything, keeping cleaning to a minimum. Enjoy!
Spicy Seafood Stew with Tortilla Crisps and Lemon-Anch
Total Time: 70 minutes | Yield: 4-6 servings
Ingredients for the Spicy Seafood Stew
- 1 kilo mussels, cleaned and debearded
- 1/2 kilo Shrimps, large
- 1/2 kilo squid, cleaned and cut into rings, including tentacles
- 5 links of Vigan Longganisa (removed from casing)
- 2 Tbsp. olive oil
- 1 fennel bulb (white part only), cut in half and sliced 1/4-inch thick
- 1 large onion, diced into small cubes
- 2 cloves garlic
- 2 400g cans of whole peeled tomatoes, mashed
- 2 pinches of saffron threads
- 1/2 cup white wine
- 1 Shrimp bouillon cube
- 2 cups water
- Zest of half a lemon
- Fennel fronds (Fennel bulb leaves)
- 1/4 tsp. red pepper flakes
- 1/4 tsp. cayenne pepper
- Tortilla crisps
Ingredients for the Aioli
- 1/4 cup olive oil
- 1 tsp. yellow mustard
- 2 egg yolks
- 1 garlic clove, crushed
- Zest and juice of half a lemon
- 3 anchovy fillets
- 1/8 cup grated Parmesan cheese
Procedure for the Spicy Seafood Stew
- In a heavy-bottom stock pan or Dutch-oven casserole, heat some olive oil on medium-heat. Sauté the onions and fennel bulb first until they sweat, this takes about 3 minutes.
- In the same Dutch-oven casserole, brown the Vigan longganisa meat for about 3 minutes. Add in the garlic, red pepper flakes, cayenne pepper, and shrimp bouillon cube, sauté for another minute.
- Pour in the white wine to deglaze the pan, making sure to scrape the bits stuck on the bottom. Let the alcohol evaporate for about 2 mins.
- Sprinkle in the saffron threads and add the water and canned tomatoes. Season with salt and pepper. Bring the stew to a boil and let it simmer for 15 minutes on low heat.
- Add the mussels and simmer for another 15 mins or until shells are about to open. Add the shrimps and squid and simmer for another 10 minutes. Remember to taste and check if you need to adjust the seasoning.
- Just before serving, sprinkle over the lemon zest and fennel fronds.
- Serve while hot in a bowl topped with tortilla crisps and some of the lemon-anchovy aioli.
Procedure for the Aioli
- In a stainless steel bowl, combine egg yolks, zest and juice of lemon, garlic and mustard. Whisk until it gets lighter in color and a bit thicker in consistency.
- With a fork, break apart the anchovy fillets in a separate bowl.
- While whisking the egg mixture vigorously, drizzle in the olive oil until mixture gets thicker and combines well. Whisk in the anchovy fillets and Parmesan cheese. Season with salt and pepper.
- Set aside in a cool place until ready to serve.