Tag Archives: stew

Spicy Caribbean Fish Stew

9 Aug

OK. So a Belgian-Caribbean connection may sound far-fetched, but if you think about it, it isn’t really all that bizarre. After all, being right next door Holland, we’re directly exposed to the culture of its territories overseas and the culinary melting pot that is Suriname and the Dutch Antilles.

Furthermore, I’ve been blessed to work in the travel industry for roughly 20 years now and have always been exposed to a broader world view in that capacity. My very first job was at the much coveted chain of adventure travel stores named ‘Joker Toerisme’, a company exuding a laid back REI-kinda atmosphere. To this day, ‘Joker Toerisme‘ holds fast to its deep-rooted values of promoting sustainable travel with the utmost respect for local culture & customs, and ensures that the many tourist dollars spent overseas directly benefit the local population. I remember that the people who walked into our store were firm believers in fair trade and genuinely seemed interested in the cultural heritage of their planned destination.

Despite my desire to relocate to the USA, I absolutely loved my job there. My colleagues were among the coolest, most caring & well-traveled people I’ve had the pleasure to meet in my life. Even though I amicably quit that job heavy-hearted when an opportunity to relocate arose 13 years ago, I can pick up the phone today and talk to any of them as though no time has passed… My visits back to Belgium always include a few dinner invitations from former colleagues, which are traditionally evenings that are filled with great travel stories, reminiscing about the old times with laughter and fantastic home-cooked meals from recipes that were collected from all corners of the world.

No matter how many hours pass, these cozy evenings seem to fly by quickly. Belgians are known to be a gregarious, hospitable folk. We take great joy in welcoming guests and providing a warm, cozy atmosphere. Like many Europeans, most of my Belgian friends have traveled extensively and their homes are eclectic havens of exotic textiles & interesting knick-knack’s that were collected throughout their many adventures overseas. I remember that many years ago, my friend Griet put on a slide show about her trip to the Caribbean she had literally just returned from. To set the proper tone, her massive oak wood table was adorned with Caribbean-style stoneware, set neatly on banana-leaf placemats, and she had cooked a scrumptious spicy fish stew from the island of Aruba. The aroma greeting me at the front door was as though I had set foot ashore the Dutch Antilles… Reportedly, she had collected the recipe from the innkeeper’s cook of a small bed & breakfast in Oranjestad. Rumor has it, the cook in question fancied Griet’s fair skin & blue eyes, but let’s not go there, shall we?

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SPICY CARIBBEAN FISH STEW
(Adapted from a recipe by the ‘Arubiana Inn’ in Oranjestad, Aruba)
– 1 lbs of firm white fish (cat fish or halibut work great in this recipe)
– 1 lbs of large shrimp, shell-on
– 1 red onion, finely chopped or diced
– 2 cloves of garlic, minced or grated
– 2 whole cloves
– 2 laurel leaves
– 2 Tbsp of sweet curry powder
– 1 Tsp of ground cinnamon
– 1+ spicy red pepper(s), choose as per your ‘heat’ preference (*)
– 1 cans of diced tomatoes
– 1 lemon, zested & juiced
– 3 Tbsp of sour cream
– 1/3 cup of coconut cream (or coconut milk)
– Salt & pepper, to taste
– Olive oil
– Fresh cilantro, for garnish
(*) My friend Debi over at ‘Life Currents’ wrote a great post about choosing hot peppers. Read her post here, so you can decide how ‘hot’ you want to go in choosing the kind of pepper and the quantity for this dish.

In a large heavy pan, sauté the diced onion until translucent and starting to brown. After approx. 3 min or so, add the minced garlic, curry powder, cloves, cinnamon and chopped spicy pepper(s). Continue to stir-fry the spices and onions for 3-5 min to bring out their flavors. Add tomatoes, lemon juice, sour cream & coconut milk and season with salt & pepper to taste.

Chop fresh fish into large chunks, and place chunks in these in the sauce. Make sure to submerge them in the sauce as much as possible, so they cook evenly. Let them braise for about 15 min, then add shrimp and cook for 3-5 min more until shrimp are pink and fish is cooked through.

Sprinkle some chopped fresh cilantro over the top and serve with fried plantains, bread or rice.

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Gentse Waterzooi (chicken stew from Ghent)

6 Jul

If chicken ‘n dumplings had a Belgian cousin, it would surely be “waterzooi”. While waterzooi doesn’t come with puffy buttermilk dumplings, it ranks just a high on the creamy comfort food scale. Once you sop a piece of crusty French bread in its yolky broth, you’ll understand why this dish became a National treasure.

Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes. As rivers and ponds became more polluted and fish populations diminished, chicken made its debut in this classic charmer.

Today, the city of Ghent reigns unchallenged in waterzooi-land. Located in the Northwest corner of Belgium and only a short drive away from the North Sea, Ghent has placed waterzooi on the culinary map. Hundreds of restaurants each boast their own variation of the dish, all vying for the attention of the oodles of tourists that roam this picturesque city in search of waterzooi.

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GENTSE WATERZOOI
(Adapted from a recipe by ‘Restaurant De Karmeliet’)

– 1 whole chicken, quartered
– 3 stalks of celery
– 1 leek
– 3 carrots
– 6 firm potatoes (like Yukon Gold)
– 1 bunch of parsley
– 2-3 sprigs of thyme, leaves only
– 2 eggs
– 1 cup of heavy whipping cream
– 6-8 cups of chicken stock
– 2 tbsp of butter
– salt & pepper, to taste

Heat chicken stock and add chicken, let simmer for approx. 20-30 min on a low-medium fire until the chicken is done. Set aside.

Cut celery, carrot and leek into very fine strips (‘julienne’). Dice potatoes into rough chunks.
Take a large enough pan so all the broth and chicken will eventually fit, and sauté the vegetables and the potatoes in 1-2 tbsp of butter over medium heat.

In the meantime, take chicken out of the stock and peel off the skin, discard the skin.

Add peeled chicken to the vegetables & potatoes. Sift the stock to eliminate any impurities the chicken left behind, and add to pot with chicken, vegetables and potatoes.

Add 2/3 of the cream into the pot, and simmer another 10-15 min. Season with salt & pepper, to your liking.

In a separate bowl, add remaining cream and 2 egg yolks. Whisk together and gently add a bit of the hot broth one spoon at a time. This is called ‘tempering’. Keep whisking as you introduce the broth, to make sure your egg mixture won’t scramble. Keep adding broth until you reach a warm temperature. When the egg mixture is warm, take pot off the stove and gently drizzle and stir the egg mixture in the pot.

Ladle in shallow soup bowls, and sprinkle chopped parsley & thyme leaves over the top. Make sure to serve some French bread on the side, as the broth will have you yearning for more!

Flemish Beef Stew (Stoverij)

5 Jul

‘Stoverij’ or Flemish beef stew is Belgium’s response to chili cheese fries. It’s hearty, stick-on-your-ribs food that feels like a warm hug on a cold winter’s day. “…but it’s Summer?!”, you say, well nothing screams Summer more than fries & stoverij from ‘t frietkot!

Belgian towns are dotted with small food stalls (think: semi-permanent ‘food truck’) that sell French fries and all the accompaniments: curry wurst (frikandel), meatballs (boullette), fried spring rolls (loempia), shrimp or chicken croquettes (garnaal of kippekroket), and of course the traditional Flemish beef stew (stoverij or stoofvlees). You know you’re in for a treat at your local “frietkot”, the minute you smell the frietjes (fries) baking in bubbling hot oil, filling the air with giddy anticipation of that first bite of fried food heaven.

Next to “frietjes”, beer is king in Belgium. Belgians learn how to cook with beer the minute they’re old enough to hold a ladle. It’s a rite of passage. After all, with over 71 different types of beer brewed and 350+ house labels to choose from, it’s the national drink of choice. When I left Ghent in late 1999, the country that is roughly the size of Rhode Island boasted 18 actively operated ‘national’ breweries and a few dozen local artisanal breweries for good measure. As I recall, pretty much every village had at least one ‘Trappist’ or ‘Catholic Benedict’ abbey where one could purchase abbey-brewed beer directly from the monks themselves. They each created their own flavor pallet, using age old brewing methods passed on for decades. The trifecta of beer-cheese-bread has long been an abbey’s bread & butter, so to speak.

Flemish beef stew is traditionally served over hot & crispy French fries, but it’s equally as delectable with a few torn hunks of grainy bread. The meat is so tender and the sauce is so sweet, you’ll come back for seconds… and thirds. Just don’t forget to enjoy a nice full-bodied beer with it, it’s practically a mortal sin if you don’t.

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FLEMISH BEER STEW or ‘Stoverij’
(adapted from a recipe by Piet Huysentruyt)

– 2 to 2.5 lbs of stew meat (I prefer chuck shoulder meat)
– 2 large onions, cut in half and sliced into not-so-thin strips
– 16oz of dark beer, more or less
– 2 tbsp of dark brown sugar, heaping (or ¼ cup of molasses)
– 1 whole clove
– 1 small clove of garlic, minced
– 2 laurel leaves
– 3-4 sprigs of rosemary
– 2-3 sprigs of thyme
– 1-2 slices of brown bread, liberally spread with 2 tbsp of mustard
– a splash of balsamic vinegar
– a few tbsp of olive oil
– 1-2 tbsp of butter
– salt & pepper to taste

1. Take a small piece of cheese cloth and tie the rosemary, thyme & cloves in. You’ll want to be able to remove it from the stew easily later on.

2. Cut the meat in roughly 1-inch size cubes. Salt & pepper like you would a steak.

3. In a large Dutch oven, heat the olive oil and brown the meat over medium heat. It’s best to do this in batches, as you don’t want to overcrowd the meat. Overcrowding means the meat won’t brown, it’ll rather steam and you don’t want this. You want a nice crispy brown edge on each piece of meat. Set each batch of meat aside. Don’t be alarmed by the brownish ‘crud’ that forms on the bottom of your pan, and definitely don’t try to get rid of it… This is where a lot of the flavor forms.

4. When all meat is browned, turn up the heat a bit and pour a splash or two of the beer in the pan. Scrape the bottom of your pan to loosen the browned bits the meat formed.

5. When most of the bits are loosened and starting to dissolve in the beer, add the butter and the sliced onions & minced garlic, and continue to cook until the onions are turning translucent.

6. Add the remainder of the beer, browned beef, cheese cloth with herbs and the sugar, and cook over low heat for 2-3 hours until the beef is fork tender. Place slices of mustard covered bread on top of the simmering stew. They’ll slowly dissolve and thicken the stew some.

7. Keep the lid off of your pot. Once you have reached the desired thickness of the sauce, only then place the lid on the pot.

8. when the stew is ready, remove the cheese cloth wrapped herbs and laurel leaves, add a splash of balsamic vinegar and stir.

Enjoy!

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