Cod and Shrimp Vegetable Stew (4 servings)

* Cod & Shrimp Vegetable Stew *
      ~ 💖 Grandma Ebba's Favorite Stew 💖~ 

- Ingredients –

* 12 oz cod fillets (frozen cod - 1 pound)

* 12 oz raw shrimp with heads

 (jumbo, large, medium-sized, you can use headless or frozen shrimps too.)

* 8 oz tofu

* 1.2 oz garlic (7–8 cloves)

* 6 oz onion (1 medium)
* 2.5 oz green onion (3~4 stalks)

* 5 oz bell pepper 

* 3 oz carrot (1 small)

* 5 oz King oyster mushroom

* 5 oz zucchini

* 5 oz cauliflower 

* 5 oz tomato (1 medium)

 

* 5 Tbsp olive oil

* salt

* 2 Tbsp beef dasida (optional)

* 1 and 1/2 cups water

 

- Ingredients Preparation -

A. Vegetables and Tofu

1. Garlic: Chop coarsely.

 
2. Onion: Peel, cut in half lengthwise, then slice into 0.4-inch pieces.

 

3. Green onions: Rinse, slice in half lengthwise, then cut into 3-inch pieces.

 

4. Bell pepper: Rinse, cut in half, remove seeds and stems, then cut into 0.4-inch pieces.

 

5. Zucchini: Rinse and cut into cuboids 3 x 0.4 x 0.4 inches.

 

6. Cauliflower: Rinse and cut into bite-sized.

 

7. Carrot: Peel and cut into cuboids 3 x 0.25 x 0.25 inches.

 

8. King oyster mushrooms: Peel very thinly using a peeler. rinse the caps. Slice into 0.4-inch lengths, then cut into 0.4-inch cuboids.

 

9. Tomatoes: Cut in half, remove stems, and slice into 0.6-inch pieces.

 

10. Tofu: Cut into 0.6 x 0.6 x 0.6-inch cubes. Pat dry with paper towels.

 

B. Cods and Shrimps

 

1. Cod: Drain thoroughly and cut into 1.5 x 1.5-inch pieces.

2. Wash the shrimp cold running water. 

 

3. Trim off under the eyes and remove the legs from the head.

 

4. Cut off the heads. (Don't throw it away!! ^^)

 

5. Peel the shells from the body and remove the intestinal vein (devein).

 

6. Rinse again.

(Use heads and bodies.)

 

-- Cooking Directions –

1. 5 Tbsp olive oil in large skillet (I used 12 x 12 x 2.5 inches) over medium high heat.

 

2. Add the chopped garlic, sliced onions and stir well 1 minute.

(Adjust the cooking temperature from high to medium-high while cooking.)

 

3. Add the carrot, king oyster mushrooms, 1/8 tsp salt and stir well 2 minutes.

4. Add the cauliflower, bell pepper, zucchini, tomato, 1/4 tsp salt and stir well 3 minutes.

 

5.  Open the center of the pot.

6. Add the cod, shrimp and 1/4 tsp salt. Cook the seafood slowly, turning it over. Press the shrimp heads with a spatula to release the juice. Gently stir well until the seafood is cooked.

 

7. Add the tofu, green onion and 1/4 tsp salt. Gently stir well 2minutes. 

8. Add the 1 and 1/2cups water, 2 Tbsp beef dasida. And gently stir well and boil it 3minutes.

 

9. Finally, season with salt so that it is not too salty. 

 

 

Grandma Ebba's Seafood & Vegetable Stew

* Use seafood according to your taste.

** Use vegetables according to your taste too.

*** Put rice in a bowl and stew in another bowl, serve it like curry.

* I hope this stew warms everyone’s body and soul~ ^v^ *