Fisherman's stew is a generic name for a European tomato-based stew with a variety of fresh seafood ingredients. In this recipe, I incorporate some ingredients that are more traditionally found in Asian dishes to bring out the full aroma!
Ingredients (5-6 bowls):
\- 28oz (800g) crushed San Marzano tomatoes
\- 2.5L water
\- 15g ginger
\- 5-6 garlic cloves
\- 1/2 yellow onion
\- 20g rock sugar
\- 2 tbsps salt
\- 3g black pepper
\- 3-5g cayenne pepper (optional)
\- 1-2 red peppers
\- 1/2 bunch of cilantro
\- 450-500g dry rice noodles
Directions:
1. Slice the ginger and red peppers, roughly chop up the garlic, onion and cilantro.
2. Saute them in 2oz of olive oil using medium heat for about 5 minutes to release their fragrances. Make sure to stir them frequently so they don't get won’t be browned. Add 1/2 cup of dry white wine and bring it to a boil.
3. Because this recipe is meant to serve 5-6 bowls, here I used 28oz crushed San Marzano tomatoes and 2.5 liters of water. Season it with salt, pepper, and rock sugar. Cover it with the lid and cook for about 15 minutes using medium to high heat.
4. Cook the rice noodles following the instructions on the packaging. Usually it tells you to boil the rice noodles for 7-8 minutes.
5.Add all the seafood in the soup. Cook everything for about 3 minutes using medium heat.
6.Fish out all the seafood and place them on top of the rice noodles. Add the soup in the bowl and garnish with chopped cilantro. Enjoy!
Notes:
1. The fresher the seafood is, the tastier your dish will be!
2. The cooking time for the shrimp varies depending on the shrimp size.
3. In order to prevent the seafood from overcooking, please cook the seafood right before serving.
4. There are usually five different sizes of rice noodles from XS to XL. I personally like large rice noodles when eating heavy soup such as this.
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