Spicy Monkfish and Seafood Stew recipe - ingredients, nutrition and when to eat it
This spicy monkfish and seafood stew simmers monkfish, blue crab, shrimp, and bean sprouts in a chili-seasoned broth.
This spicy monkfish and seafood stew simmers monkfish, blue crab, shrimp, and bean sprouts in a chili-seasoned broth. Chewy seafood and crisp bean sprouts come together in a warming dish that’s lovely to share around the table on a chilly evening.
Soups & stews · 35 minutes to cook
Tips: Add the monkfish to the boiling broth and avoid stirring it often so the flesh stays intact.
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
- Shrimp — 3 pc
- Bean Sprouts — 1 handful
- Radish — 60 g
- Scallions — 0.3 stalk
- Garlic — 2 pc
- Korean Chili Flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Doenjang — 0.5 tsp
- Fish Sauce — 1 tsp
- Ginger — 3 g
- Seafood Stock — 500 ml