Recipe: Bandari Seafood Stew

 
seafood stew.jpeg

Bandari Seafood Stew

Serves 4, Duration 2 hours

 

Bandari spice mix

3tsp cumin seeds

2tsp coriander seeds

2tsp turmeric ground

1tsp caraway seeds

1tsp cardamom seeds

1tsp black pepper corn

½ pc nutmeg grated

Method

  1. Dry roast everything except turmeric in a frying pan.

  2. Place in electric grinder.

  3. Add turmeric with the rest of the powder.

 

Seafood stew base         

1pcs leeks fine diced

1pcs onion fine diced

250g cooked chickpeas

2pcs medium potatoes boiled and mashed

1pcs carrot peeled and fine diced

4pcs tomato diced

1pcs zest and juice of lemon

1pinch saffron mortar pestled

½ bunch tarragon chopped fine

1tbsp Bandari spice mix

2L water

Salt and pepper to taste

Method

  1. Heat oil in a medium saucepan

  2. Saute leeks, onion and carrot until translucent

  3. Add Bandari spice mix and saute off

  4. Add tarragon, lemon zest and saute off

  5. Add water and all other ingredients excluding potatoes and lemon juice and bring to boil.

  6. Simmer for 45 minutes or until all the flavours marry together

  7. Add mashed potatoes, lemon juice and adjust salt and pepper.

Constructing seafood stew.jpeg

Cumin Rouille

1 tsp Cumin powder

2pc Red peppers (roasted peeled and seeded)

2pc Red chilli (seeds removed)

2pc Potatoes, peeled and cut

4pc Garlic cloves, peeled

Pinch Saffron

Fish stock to cover

150ml Olive oil

Salt and pepper

Method

  1. Put the roasted peppers in a pot with the chilli, potato, garlic and saffron.

  2. Just cover with fish stock and cook till soft, place in food processor and blend, slowly adding the olive oil, season to taste.

 

Bandari seafood stew

1 pc Fresh Blue Swimmer Crab, cleaned

300 g Spencer Gulf Mussels

4 pc King Prawn

300g White fish (ling, flathead, blue eye)

4 pc Heirloom Carrot

4 pc Baby Leek

½ bunch Continental parsley

Method

  1. Place 500 ml of the stew base in a pan and bring to a gentle simmer.

  2. Add the blue swimmer crab, mussels baby leek and heirloom carrot.

  3. Cook with a lid on until the crab is cooked, 5-10 mins

  4. Add the white fish and king prawns, cook for approximately 5 mins.

  5. Divide into 4 bowls, add a generous dollop of cumin rouille, some fresh

Chopped parsley and some rustic bread.