A Taste of Tradition
My First made of Tangy Seafood Stew it was easy and Growing up in the Philippines, I remember how my grandmother would fill the kitchen with the irresistible aroma of her Tangy Seafood Stew. Every Sunday, our house would be abuzz with family and friends, all eagerly awaiting this comforting dish. She had a special way of turning simple ingredients into a meal that was both hearty and refreshing. The secret, she always said, was the tangy broth that gave the stew its unique flavor.
The Joy of Cooking
One day, I decided to make the stew myself. I gathered all the fresh ingredients: fish fillets, shrimp, and those vibrant vegetables. As I poured the rice rinse water into the pot and added the tomatoes and onions, the kitchen quickly filled with a familiar, mouth-watering scent. I carefully added the fish and shrimp, watching them turn pink and tender. The Sinigang mix with miso dissolved into the broth, creating a tangy base that made my mouth water.
A Family Affair
As the stew simmered, I tossed in the snake beans, okra, and banana peppers. The colors and textures came alive, and I couldn’t help but smile as the aroma wafted through the house. The vegetables were cooked just right—tender but still crisp. The mustard leaves went in last, adding a touch of green and a bit of extra flavor. I couldn’t wait to serve it to my family and share a piece of our tradition.
Memories in Every Bite
When the stew was ready, I ladled it into bowls and served it with steaming white rice. The first bite was like a warm hug, full of rich flavors and comforting memories. My family gathered around the table, savoring each spoonful. It was just as my grandmother had made it—simple, delicious, and full of love. This Tangy Seafood Stew wasn’t just a meal; it was a connection to our past and a way to create new memories with each shared bite.
Table of Contents
Chef’s Notes-Tangy Seafood Stew
- For the best flavor, use fresh fish fillets and shrimp. If using frozen seafood, ensure it is thawed completely before cooking.
- The Sinigang mix gives the stew its signature tangy flavor. If you prefer a milder taste, start with one pack of Sinigang mix and adjust according to your preference.
- For a richer broth, consider adding a few pieces of pork belly or a splash of tamarind paste along with the Sinigang mix. This will deepen the flavor profile of the stew.
- Feel free to customize the vegetables based on your preferences or availability. Adding vegetables like eggplant or radish can provide additional textures and flavors.
- This stew pairs perfectly with steamed jasmine rice. You can also serve it with a side of crusty bread for soaking up the flavorful broth.
Tangy Seafood Stew
4
servings10
minutes40
minutes250
kcal50
minutesDive into the vibrant flavors of this Tangy Seafood Stew, a Filipino classic that’s both hearty and refreshing! Packed with succulent shrimp, tender fish, and a medley of fresh vegetables, this dish is simmered to perfection in a tangy broth. Perfect for a cozy family dinner or an impressive dish for guests, this stew is sure to become a favorite. Let’s get cooking!
Ingredients
- Seafood
2 slices fish fillets
1 pound cleaned shrimp
- Broth & Seasoning
2 packs Sinigang mix with miso 25g each
2 quarts rice rinse water (hugas bigas)
3 tablespoons fish sauce (patis)
- Vegetables
6 snake beans cut into 2-inch pieces
8-10 mustard leaves
9-12 pieces okra
2 banana peppers or long green chilies
2 medium tomatoes cut into wedges
1 medium yellow onion cut into wedges
- Alternative Ingredients
Fish fillets Substitute with salmon or tilapia.
Shrimp Use prawns or scallops.
Sinigang mix with miso Replace with tamarind paste and miso paste.
Snake beans Green beans or asparagus.
Mustard leaves Spinach or kale.
Okra Zucchini or green bell peppers.
Banana peppers Jalapeños or bell peppers.
Directions
- Prepare the Broth – Pour the rice rinse water into a large soup pot and bring it to a boil over medium heat. Add the tomato wedges and onion slices to the pot and let them cook for about 5 minutes until they soften.
- Cook the Seafood – Gently add the fish fillets and cleaned shrimp into the pot. Sprinkle in the Sinigang mix with miso and stir well to combine. Allow the seafood to cook for about 10 minutes until they are just cooked through.
- Add Vegetables – Toss in the snake beans, okra pieces, and banana peppers into the pot. Cover the pot and let it simmer for another 6 to 8 minutes until the vegetables are tender but still crisp.
- Serve – Transfer the stew to a serving bowl and serve hot with steamed rice on the side. Enjoy your flavorful Tangy Seafood Stew!
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Tangy Seafood Stew
Can I use other types of fish for this recipe?
Yes, you can substitute the fish fillets with other types of white fish like salmon or tilapia. Choose fish that hold up well during cooking.
What if I can’t find Sinigang mix?
If you can’t find Sinigang mix, you can use tamarind paste mixed with miso paste as an alternative. Adjust the quantities to taste.
Can I make this stew ahead of time?
Yes, you can make the stew ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
How can I make this stew spicier?
To add more heat, include extra banana peppers or substitute with jalapeños. Adjust the amount based on your heat preference.
Is there a way to make this stew vegetarian?
To make a vegetarian version, omit the seafood and use vegetable broth instead of rice rinse water. You can add tofu for protein and additional vegetables for texture and flavor.
