Spicy Seafood Stock by @cedriklorenzen

Name: Spicy Seafood Stock
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 g Coriander Seeds toasted; 1 g Fennel Seeds; 1 g White Peppercorns toasted; 0.5 Carrot small, finely chopped; 0.5 Red Onion small, finely chopped; 0.5 Fennel Bulb; 1 Garlic Clove large, chopped; 1 Mini Chilli chopped; 2 Kaffir Lime Leaf large, finely chopped, for the paste; 0.5 Lemongrass Stalk small, finely chopped; 22 g Galangal finely chopped; 40 ml Oil; 500 g Mussels; 18 ml Dry White Wine; Saffron small pinch; 250 g Fish Stock or water; 250 ml Chicken Stock; 18 g Butter; 28 g Crème Fraiche; 0.5 Tomato large, diced; 20 g Tomato Paste; Sugar to taste; Seafood choice of seafood, cooked in the finished stock

55 min

2 servings

🫙

1 g

Coriander seeds

🫙

1 g

Fennel seeds

⚫

1 g

White peppercorns

🥕

0.5

Carrot

🧅

0.5

Red onion

🥕

0.5

Fennel bulb

🧄

1

Garlic clove

🌶️

1

Mini chilli

🍃

2

Kaffir lime leaf

0.5

Lemongrass stalk

🫚

22 g

Galangal

🫗

40 ml

Oil

🦪

500 g

Mussels

🍷

18 ml

Dry white wine

🫙

Saffron

🍲

250 g

Fish stock

🍲

250 ml

Chicken stock

🧈

18 g

Butter

🥛

28 g

Crème fraiche

🍅

0.5

Tomato

🍅

20 g

Tomato paste

🍬

Sugar

🐟

Seafood

Blend
- Coriander seeds
- White peppercorns
Blend the toasted coriander seeds, fennel seeds and white peppercorns until finely ground.
Blend
- Carrot
- Red onion
- Garlic clove
Blend the carrot, red onion, fennel bulb, garlic clove, mini chilli, kaffir lime leaf, lemongrass stalk, galangal and oil together with the ground spices until a smooth paste forms.
Add
- Dry white wine
- Mussels
In a hot pan, add the mussels and white wine, cover with a lid and allow the mussels to open.
Strain
- Saffron
Strain the liquid mixture and add the saffron, then reserve the mussel meat and discard the shells.
Sauté
In the same pan, sauté the spice paste until fragrant.
Add
- Kaffir lime leaf
- Fish stock
- Butter
Add the fish stock, chicken stock, kaffir lime leaf, tomato, tomato paste and sugar to taste, keeping aside the butter and crème fraiche.
Cook
Cook for 30 minutes, then remove from heat and briefly blend the mixture with a stick blender.
Strain
Strain the mixture through a fine sieve to remove solids.
Step
Discard the solids.
Cook
Cook your choice of seafood in the stock.
Add
- Butter
- Crème fraiche
Add the butter and crème fraiche to the stock.

Spicy Seafood Stock by @cedriklorenzen

55 min

2 servings

🫙

1 g

Coriander seeds

🫙

1 g

Fennel seeds

⚫

1 g

White peppercorns

🥕

0.5

Carrot

🧅

0.5

Red onion

🥕

0.5

Fennel bulb

🧄

1

Garlic clove

🌶️

1

Mini chilli

🍃

2

Kaffir lime leaf

0.5

Lemongrass stalk

🫚

22 g

Galangal

🫗

40 ml

Oil

🦪

500 g

Mussels

🍷

18 ml

Dry white wine

🫙

Saffron

🍲

250 g

Fish stock

🍲

250 ml

Chicken stock

🧈

18 g

Butter

🥛

28 g

Crème fraiche

🍅

0.5

Tomato

🍅

20 g

Tomato paste

🍬

Sugar

🐟

Seafood

Preparation Steps

Step 1/11
Blend the toasted coriander seeds, fennel seeds and white peppercorns until finely ground.
Step 2/11
Blend the carrot, red onion, fennel bulb, garlic clove, mini chilli, kaffir lime leaf, lemongrass stalk, galangal and oil together with the ground spices until a smooth paste forms.
Step 3/11
In a hot pan, add the mussels and white wine, cover with a lid and allow the mussels to open.
Step 4/11
Strain the liquid mixture and add the saffron, then reserve the mussel meat and discard the shells.
Step 5/11
In the same pan, sauté the spice paste until fragrant.
Step 6/11
Add the fish stock, chicken stock, kaffir lime leaf, tomato, tomato paste and sugar to taste, keeping aside the butter and crème fraiche.
Step 7/11
Cook for 30 minutes, then remove from heat and briefly blend the mixture with a stick blender.
Step 8/11
Strain the mixture through a fine sieve to remove solids.
Step 9/11
Discard the solids.
Step 10/11
Cook your choice of seafood in the stock.
Step 11/11
Add the butter and crème fraiche to the stock.

Composition

Ingredients

Types

Spices, Vegetables, Herbs, Oils, Seafood, Broth, Dairy, Sweeteners

Ingredients

Coriander seeds, Fennel seeds, White peppercorns, Carrot, Red onion, Fennel bulb, Garlic clove, Mini chilli, Kaffir lime leaf, Lemongrass stalk, Galangal, Oil, Mussels, Dry white wine, Saffron, Fish stock, Chicken stock, Butter, Crème fraiche, Tomato, Tomato paste, Sugar, Seafood

Notes

Coriander seeds (toasted), White peppercorns (toasted), Carrot (small, finely chopped), Red onion (small, finely chopped), Garlic clove (large, chopped), Mini chilli (chopped), Kaffir lime leaf (large, finely chopped, for the paste), Lemongrass stalk (small, finely chopped), Galangal (finely chopped), Saffron (small pinch), Fish stock (or water), Tomato (large, diced), Sugar (to taste), Seafood (choice of seafood, cooked in the finished stock)

Allergens

Crustaceans, Molluscs, Fish, Milk

Dietetics

Dietary regimen

Low-Carb, Egg-Free, Nut-Free, soy-free

Calories

310 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 10g, Fat: 20g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4mg, Sodium: 850mg, Potassium: 450mg, Selenium: 45µg

Vitamins

Vitamin B12: 4.5µg, Vitamin A: 350µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type Of Dish

Sauce, Soup

Occasions

Date Night

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Smooth, Saucy, Silky

Flavors

Spicy, Aromatic, Umami, Savory, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated storage : 2-3 days (Store in an airtight container,Cool completely before refrigerating), Frozen storage : up to 2 months (Freeze stock without the cooked seafood and dairy for best texture,Store in an airtight, freezer-safe container)