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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Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10

4 thoughts on “Thermomix Experiment 5: Seafood Stew

  1. It sounds good – was it? You made it look easy! I really appreciate the article on fish farming, as I missed it. This dish I have NOT tried, Twyla – and that is why I need more fellow Thermomixers to be inspired to try new recipes in my machine. I will definitely set this one up, sadly sans cilantro as picky hubby just won’t eat it… but, I will definitely chop it over mine!
    🙂
    YUM!!!!
    … and it sounds like you are actually using the machine without a recipe at times. Am I right?

  2. Hey Valerie..it was delish, although the lack of cilantro flavour was definitely noticed and for those of us who LOVE cilantro, that’s a problem.

    Yes, I’ve done a curry carrot soup from a recipe I’ve had for 10 years and it turned out well although I didn’t cook the carrots long enough, so next time I’ll remember that. Made another dish, but can’t remember which one! I need an assistant…maybe one of my kids can take notes next time!

  3. Yes, thanks from me too for posting this. The “My Way of Cooking” is sadly, one book I don’t have, and it was great to see this recipe so well executed (thanks for including the page photo too!). Your post made me sooo hungry — there’s nothing that compares to a hearty seafood stew is there? Great job Twyla, I’ve bookmarked your blog so please keep them coming!

  4. You’re welcome Helene… This recipe is easy & could be one that you could incorporate different ingredients into. Next time, I’m going to skip the cilantro but add chorizo, green peppers, paprika and okra and then serve it over a Spanish rice… Or add Thai curry and scallions…or roast some tomatoes, corn and poblano chillis, add some black beans and replace the coconut milk with regular cream… Omg, the possibilities are crazy! 🙂

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