Monday, May 4, 2015
This is a thick stew with a wonderful briny flavor and a bit of heat. Everyone uses jackfruit to replace pork in vegan dishes, but it's texture always reminds me of fish. I think the jackfruit adds wonderful texture to this classic fish stew. If you want a stronger seafood flavor, add the optional kelp granules.
2 cloves garlic, peeled and chopped
1 shallot, peeled and minced
1 28 oz can whole, peeled tomatoes
1 package oyster mushrooms, roughly chopped
1 17 oz can jackfruit, drained and shredded
8 artichoke hearts from a jar, cut in half
1/2 cup wakame seaweed
4 cups seafood stock
1/2 cup white wine
1/2 cup brown basmati rice
2 tsp old bay seasoning
1/2 tsp red pepper flakes
salt & pepper to taste
1 tsp kelp granules (optional)
Add 1 tbsp of olive oil to a small frying pan over medium heat. When the oil ripples, add the mushrooms and cook about 5 minutes, or until the mushrooms are cooked through and release their juices. Add the wine and bring to a boil for for 3-5 minutes or until the wine is reduced by half. Remove from heat and set aside.
Heat 1 tbsp olive oil in a deep, heavy bottom pot over medium heat. When the oil ripples, add the garlic and shallots and saute for 2-3 minutes. Add the tomatoes, with juice. Using an immersion blender, puree the tomatoes just until they are a chunky sauce. I prefer texture from the tomatoes instead of a smooth sauce. Add the stock and the mushrooms, with wine reduction. Bring to a boil. Once boiling, add the rice and stir a few times. Reduce the heat to a low simmer, cover, and cook for 40 minutes. If you are worried about the rice sticking to the bottom, you can stir once or twice half way through, but don't stir more than that as the rice can get gummy.