Spicy Fish Stew recipe - ingredients, nutrition and when to eat it
Spicy fish stew is made by simmering fish, daikon, and crown daisy or minari in a hot, flavorful broth.
Spicy fish stew is made by simmering fish, daikon, and crown daisy or minari in a hot, flavorful broth. Its gentle fish flavor and peppery warmth make it a comforting lunch or dinner on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 831g serving): 230 kcal · protein 31.9g · carbohydrate 19.6g · fat 2.5g · sodium 1058.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: It’s nearly done when the clams open and the cod turns white and opaque.
Tips: Minari loses its aroma if simmered too long, so add it at the end and cook briefly.
Tips: Keep the heat at medium once the broth starts boiling so it stays clear.
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Ingredients (1 serving)
- Cod — 120 g
- Manila clams — 5 pc
- Daikon radish — 80 g
- Water parsley — 30 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 5 g
- Gochujang — 0.5 Tbsp
- Doenjang — 0.5 Tbsp
- Red pepper flakes — 1 tsp
- Fish sauce — 1 tsp
- Water — 450 ml