์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure all seafood is fresh and properly cleaned.
- โAdjust the amount of berbere to control the spice level.
- โFor a thicker stew, simmer uncovered for a few extra minutes at the end.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like bell peppers or potatoes.
- Use a specific type of fish or shellfish if preferred.