Monkfish and Seafood Stew recipe - ingredients, nutrition and when to eat it
A spicy seafood stew generously filled with monkfish, blue crab, and bean sprouts.
A spicy seafood stew generously filled with monkfish, blue crab, and bean sprouts. The monkfish is mild and pleasantly chewy, while the broth takes on a deep seafood flavor. It’s a satisfying choice for lunch or dinner with rice.
Soups & stews · 35 minutes to cook
Tips: Add the monkfish and blue crab to the boiling broth so the flesh is less likely to break apart.
Tips: Add the bean sprouts at the end and cook with the lid on to keep them crisp.
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Ingredients (1 serving)
- Monkfish — 180 g
- Blue crab — 0.5 pc
- Bean sprouts — 1 handful
- Daikon radish — 60 g
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Fish sauce — 1 tsp
- Water — 500 ml
- Cheongyang chili pepper — 0.5 pc