Although winter in the northeast has been a pretty mild one with above average temperatures this year, we still look to eat comfort foods such as soups and stews. If you are a follower of this blog you may have noticed by now I am a seafood lover, and while shopping this weekend I bought some Mahi-Mahi filets. Mahi, also known as Dolphin fish, is a very popular fish among chefs everywhere and is highly sought after. Mahi meat is firm with a large flake and a mild, sweet flavor which made it perfect for the type of stew I planned to prepare. I also decided to add two other seafood favorites of mine: fresh jumbo shrimp and blue claw crabs. Along with the fresh herbs and spices I intended to use in this stew, can you say yummy? To top it all off, the stew will be delivered to the table in a fresh sourdough bread bowl which is always a comforting hit at the dinner table. So enjoy this recipe and give me a little feedback on what you think 🙂 Enjoy

Ingredients:

1 1/2 lbs Mahi Mahi cut into chunks
8 – 10 large shrimp, shelled and deviened
2 blue claw crabs
4 bowl size sourdough loaves, optional
2 Tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp chili powder
1/2 tsp cayenne pepper (add spice according to your taste)
1 Tbsp curry powder
1/2 tsp tumeric
1 Tbsp tomato paste
2 13oz cans of diced tomatoes
6 tablespoons of fish or chicken stock
1 can chickpeas, drained
4 Tbsp plain yogurt
1 Tbsp mango chutney (homemade or store bought)
2 Tbsp chopped cilantro and some leaves for garnish
salt & pepper

Directions:

First remove outer top shell of the crab then clean out the the internal organs and cut each crab in half leaving 4 total clusters (you can have your seafood guy do this). If you are using bread bowls you need to carefully carve it open so it resembles a bowl, and use the scooped out bread for dipping. Heat oil in a large saucepan the add the onions and sautee until soft but not browned. Add tumeric powder, curry powder, chili powder, and garlic to the pan and fry for 3 minutes until spices become fragrant. Add the stock, 2 Tbsp of cilantro, tomatoes, and tomato paste then bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Add stock as needed if it reduces. Throw in the shrimp, chunks of fish, crab clusters, and the chick peas then simmer for 10 minutes or until the fish has cooked. Mix in the mango chutney and simmer for 1 more minute and season with salt and pepper. Remove from heat and add an even amount to each bowl including 1 cluster of crab for each. Garnish with fresh cilantro leaves and 1 Tbsp of yogurt in each bowl and serve immediately.    Bon Appetit!