Thermomix Experiment 5: Seafood Stew

These cold winter days are really wearing thin, but the one thing they’re good for is inspiring me to cook hearty, aromatic dishes. Soups, stews, curries, osso bucco…my patience may be near empty, but my belly is full. And the Thermomix? The One-Bowl-Wonderbeast has been working overtime.
What you’ll need for the stew: onion, garlic, fresh coriander (cilantro), parsley and tarragon, olive oil, canned tomatoes, green pepper, fish stock paste (or cube), salt, coconut milk, prawns, fish fillets, cayenne pepper and chives. The recipe’s recommended choice of fish fillets was hake or sea bass but ever since I found out tilapia is raised in Alberta, I thought I’d support our Alberta tilapia producers and try that. Read the Edmonton Journal article on fish farming here.

Start by weighing your onions and herbs. Chop and add olive oil, tomatoes green peppers and fish paste. I use Minor’s fish paste purchased from Fin’s Seafood in Sherwood Park. $18 for a 1 lb container and a little goes a long, long way. Keep it in the freezer; it’ll probably last longer than you.

Blend ingredients and cook for about 5 minutes. Add coconut milk and cook for 5 more minutes.
Add prawns, fish and cayenne pepper, cook for a few more minutes.
Serve with rice and there you have it — a good-looking, tasty dish.  The thing that still impresses me about the Thermomix is being able to weigh, measure, blend and cook using only one utensil. The only thing I would change next time is to add the cilantro at the end as cooking the delicate herb makes the flavour fade to the point of being non-existent.

Total time 30 minutes…one very easy dish to prepare. Here’s the official recipe from Vorwerk’s cookbook, My Way of Cooking. Enjoy!

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