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Tsebhi Keyh Bahri
Spicy Red Seafood Stew
A rich and spicy seafood stew made with a flavorful tomato and berbere base, featuring a medley of fish and shellfish. It's a hearty dish often served with injera.
ð§ ææ
- 500 g Mixed seafood(e.g., firm white fish, shrimp, mussels, calamari, cleaned and prepared)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, grated)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Berbere spice blend(adjust to taste)
- 3 tbsp Vegetable oil
- 2 cups Water or fish broth
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in the berbere spice blend and cook for 1-2 minutes, stirring constantly, until fragrant.
- 4
Add the crushed tomatoes, water (or fish broth), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
- 5
Add the mixed seafood to the stew. If using shrimp and mussels, add them towards the end of cooking as they cook quickly. Cover and simmer for 10-15 minutes, or until the seafood is cooked through and opaque.
- 6
Taste and adjust seasoning if necessary. Serve hot with injera or rice.
ð¡ ããã®ã³ã
- âEnsure all seafood is fresh and properly cleaned.
- âAdjust the amount of berbere to control the spice level.
- âFor a thicker stew, simmer uncovered for a few extra minutes at the end.
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- Add other vegetables like bell peppers or potatoes.
- Use a specific type of fish or shellfish if preferred.