Korean Seafood Stew
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1 cup crabmeat, picked clean
1 cup small shrimp, peeled and deveined
1/2 pound fish filet, snapper or cod, cubed
4 cups chicken stock
1 cup tofu, cubed
1/3 cup yellow onion, halved and sliced
1 cup zucchini, cut into 1/2″ cubes
1/2 cup shitake mushrooms, cubed
1 Thai chile, stemmed and sliced thin
2 cloves garlic, minced
1 tsp. Asian chile flakes
1 tsp. ginger, peeled and grated
2 Tbsp. Denjang bean paste
salt to taste
Put the chicken stock and Denjang bean paste into a soup pot and bring to a boil. Add the onion, garlic, chile and ginger. Reduce the heat and simmer for 10 minutes. Add the chile flakes, tofu and mushrooms, cook for 5 minutes.
Add the seafood and zucchini and bring to a low boil. Reduce the heat and simmer for 15 minutes.
Serve in wide serving bowls with a side of rice, kimchi and some cold orange slices.
Yields 6 servings.
Recipe from www.cedco.com