Spicy Seafood Stew

Savoring Spoon

Hearty seafood stew that warms you up from inside out

5 from 3 votes

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Prep Time 5

Cook Time 25

Total Time 30

Servings 6

Ingredients

2 russet potatoes diced to 1 inch wedges
1 package firm tofu
14 oz of seafood mix about 2 cups ~ 1/4 cup frozen squid, 1/4 cup shrimp, 1/4 cup mussels, 1/4 cup imitation crab
1 cup frozen shrimp raw
1/2 onion diced
1.5 cup chopped enoki mushrooms
6 napa cabbage leaves cut into 3 inch segments
3.5 cups water

Sauce

2 tablespoons hot pepper paste*
2 tablespoons oyster sauce
2 tablespoons soy sauce**

Instructions

Peel and dice 2 russet potatoes into 1 inch wedges. Cut napa cabbage leaves, enoki mushrooms, dice onions, and cut tofu into 2 inch by 1 inch cubes (doesn't need to be exact!).
Boil 2 cups of water. Whisk all sauce ingredients in a bowl and add to the boiling water.
Add potatoes to the water-sauce mix once boiling. Potatoes will take longest to cook.
After 10 minutes, add the tofu, onion, seafood mix, frozen shrimp, and add the base of the napa cabbage leaves (the thick part). Boil another 10 minutes.
Add mushrooms and rest of the napa cabbage leaves and boil for 5 minutes. Serve warm!

Variation

After boiling the water and sauce together, add all the ingredients to the liquid mix and boil for 25 minutes. Serve hot! This variation is faster but the mushrooms and cabbage leaves may be a bit softer.

Notes

*You can find hot pepper paste at Chinese or Korean grocery stores. It usually comes in a small jar or tub and is a red sweet-spicy paste.

**You can use adjust the amount of soy sauce depending on how salty you like it. Try with just 1 tablespoon first, and if it tastes too light you can add more. Remember you will be diluting the sauce with 2 cups of water. Taste the water and sauce mixture once it's boiling, and add more soy sauce if you want it saltier.