Spicy and Refreshing Fish Stew: A Winter Delicacy
Dive into the Hearty and Flavorful Depths of Our Fish Stew
This fish stew is an absolute must-have during the cold winter months. By simmering fresh fish with crisp radish and tender tofu, you create a hearty meal that requires no side dishes. While a bunch of crown daisy added at the end elevates the aroma, we also love serving it with a side of sautéed crown daisy and tofu for a delightful variation. Indulge in the comforting warmth and rich, spicy flavor of this classic Korean stew!
Main Ingredients- 3 fish (like Croaker or your preferred white fish), cleaned and cut into pieces
- 1 medium Radish (for a clear, refreshing broth)
- 1 block firm Tofu (adds a soft texture)
- 3 stalks Green Onions (for fresh flavor and aroma)
- 2 medium Onions (adds sweetness and depth)
- 2 Zucchini or Korean Squash (adds a tender bite)
Cooking Instructions
Step 1
First, thoroughly clean the fish and cut them into 2-3cm thick, bite-sized pieces. Set aside.
Step 2
Peel the radish and slice it thinly into half-moon shapes (about 0.5cm thick). If you have green chili peppers, slice them diagonally to add a hint of spice.
Step 3
Slice the zucchini or Korean squash diagonally into medium-thick pieces. If they are too thin, they might break apart during cooking.
Step 4
Cut the firm tofu into 1 to 1.5cm cubes. Ensure the pieces are uniform so they cook evenly and maintain their shape in the stew.
Step 5
In a large pot, pour in the anchovy broth and bring it to a rolling boil over high heat. Once boiling, add the sliced radish and onions. Adding radish first helps to create a clearer and more refreshing broth.
Step 6
After a few minutes, once the radish starts to become translucent, add the prepared fish pieces. Crucially, add 2 tablespoons of mirin or rice wine at this stage to effectively eliminate any fishy odor.
Step 7
Removing the fishy smell is key to a clean-tasting broth and helps the fish pieces retain their shape without falling apart. Cooking with the lid off can also help the odors evaporate.
Step 8
Simmer the fish until it’s about halfway cooked (approximately 10-15 minutes). Unlike some stews, this recipe focuses on simmering the fish thoroughly first to extract its deep flavor. Once the fish is well-cooked, add the remaining vegetables.
Step 9
When the fish is sufficiently cooked, add the sliced zucchini (or squash), minced garlic, and minced ginger. Let it simmer for a few more minutes. Then, add the cubed tofu and continue to cook for about 5 minutes, allowing the tofu to absorb the flavors of the stew.
Step 10
Finally, add the sliced green onions, which can be from frozen if prepped beforehand. For seasoning, instead of just salt, using fermented shrimp sauce (saeujeot) or salted seafood (like squid jeot) provides a richer umami depth. Adjust with salt to your preference for the final taste. Serve hot and enjoy!
