Mushroom Seafood Stew

Cook time:
Serves 2 to 4 Ingredients: 2 - barramundi fillets, cut into 3 to 4 pieces each, 1/2 pound - shrimp, peeled and deveined, 1/4 cup - Japanese cooking sake, 2 tablespoons - soy sauce, 2 tablespoons - potato starch, 2 tablespoons - olive oil, 2 tablespoons - minced garlic, 1/4 - onion, thinly sliced, 220 grams (1/2 pound) - green beans, 220 grams (1/2 pound) - mushrooms, sliced, 120 grams (4 ounces) - canned artichoke hearts, drained and sliced, 2 cups - mushroom broth (or chicken broth, or water), 1/2 teaspoon - dried marjoram, 1/2 teaspoon - dried tarragon, 1/2 teaspoon - dried thyme, 1/2 teaspoon - garam masala powder, Salt to taste,
The Current Recipes
Fan Created

Mushroom Seafood Stew
featuring Barramundi

  • 10m prep
  • 20m cook
  • Serves 2 to 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs With Red Wine

  • Perfect For Weekday Night

  • Perfect For Winter Break

Ingredients

Seafood
  • 2 barramundi fillets, cut into 3 to 4 pieces each
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup Japanese cooking sake
  • 2 tablespoons soy sauce
  • 2 tablespoons potato starch
Stew
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/4 onion, thinly sliced
  • 220 grams (1/2 pound) green beans
  • 220 grams (1/2 pound) mushrooms, sliced
  • 120 grams (4 ounces) canned artichoke hearts, drained and sliced
  • 2 cups mushroom broth (or chicken broth, or water)
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garam masala powder
  • Salt to taste

1603_Mushroom-Seafood-Stew_004

“This mushroom seafood stew is packed with lean protein and vegetables. A hearty weekday meal that you can have ready in under 30 minutes!” Recipe and photos are courtesy of Maggie Zhu of Omnivore’s Cookbook.

  1. Step 1 Place barramundi fillets and shrimp onto a plate. Mix Japanese sake, soy sauce, and potato starch (or cornstarch) in a bowl until fully incorporated. Pour over the seafood and gently mix by hand. Let marinate for 10 to 15 minutes.
  2. Step 2 Heat olive oil in a dutch oven (or a skillet large enough for stew) over medium heat until warm. Add garlic and onion. Cook and stir until tender.
  3. Step 3 Add green beans. Cook for 4 to 5 minutes.
  4. Step 4 Add mushrooms and artichokes. Cook and stir until the beans turn soft, 4 to 5 minutes.
  5. Step 5 Add broth, dried marjoram, tarragon, thyme, and garam masala. Cook until boiling.
  6. Step 6 Add seafood, along with all the liquid, into the pot. Let simmer until the seafood is just cooked through, 2 to 3 minutes.
  7. Step 7 Adjust seasoning with salt. Gently mix the broth with a spatula. Be careful not to overcook the fish, or it will fall apart.
  8. Serve warm as main.

Maggie’s 3 tricks to make a seafood stew even healthier:

  1. #1 Marinate the shrimp and fish in Japanese sake, soy sauce, and potato starch The wine and soy sauce enhance the nice umami of the seafood. The cornstarch prevents them from becoming overcooked. When you add the seafood into the stew, the potato starch will thicken the broth. So you get a creamy texture without using heavy cream.
  2. #2 Add extra mushrooms and artichokes They become a part of the essence of the broth.
  3. #3 Mix curry powder into the broth as a subtle flavor You can barely taste it in the end, but it makes the stew extra flavorful.
Suggested sides
  • Warm Pita
    Bread
  • White
    Rice
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