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
Dry roast everything except turmeric in a frying pan.
Place in electric grinder.
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
Salt and pepper to taste
Heat oil in a medium saucepan
Saute leeks, onion and carrot until translucent
Add Bandari spice mix and saute off
Add tarragon, lemon zest and saute off
Add water and all other ingredients excluding potatoes and lemon juice and bring to boil.
Simmer for 45 minutes or until all the flavours marry together
Add mashed potatoes, lemon juice and adjust salt and pepper.
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
Fish stock to cover
150ml Olive oil
Salt and pepper
Put the roasted peppers in a pot with the chilli, potato, garlic and saffron.
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
Place 500 ml of the stew base in a pan and bring to a gentle simmer.
Add the blue swimmer crab, mussels baby leek and heirloom carrot.
Cook with a lid on until the crab is cooked, 5-10 mins
Add the white fish and king prawns, cook for approximately 5 mins.
Divide into 4 bowls, add a generous dollop of cumin rouille, some fresh
Chopped parsley and some rustic bread.