Games of Thrones: Peppercrab Stew
“I’d work in your castle, milord. I can clean fish and bake bread and churn butter. Father says my peppercrab stew is the best he’s ever tasted. You could find me a place in your kitchens and I could make you peppercrab stew.”
CLASH OF KINGS, A SONG OF ICE AND FIRE
Game of Thrones: Peppercrab Stew
The inspiration for this recipe came from a popular dish in San Francisco, the cioppino. My favorite is from a restaurant called Sotto Mare in the North Beach neighborhood. The bowl comes loaded with seafood, pasta, and an amazing tomato broth. I wanted to create something similar to that dish for this pepper crab stew. This is amazing with some crusty bread on a cold day. Feel free to add more seafood in this recipe if you like. I just wanted to keep it simple with the crab and shrimp.
It’s been a busy week for me. I’m in Chicago for a week for a friend’s graduation and I have fallen in love with the city. I’ll be posting some photos on instagram on my trip so if you’re interested go ahead and follow me there!
Game of Thrones: Peppercrab Stew
Ingredients
- 3 tbsp - olive oil
- 1/2 - yellow onion small dice
- 3 - garlic cloves minced
- 2 ribs - celery small dice
- 1 - red bell pepper large, small dice
- 1/2 tsp - dried crushed red chili peooer or to taste
- 1 cup - white wine
- 28 oz - canned diced tomatoes
- 2 cups - fish stock
- 1/2 pound - shrimp peeled and deveined
- 1 - crab around 2 lbs, legs lightly cracked and separated from the shell
- salt and pepper to taste
Instructions
- Heat the olive oil in a dutch oven pot over medium heat until hot. Add the diced onions and garlic and cook for 3-5 minutes until translucent.
- Add the celery, bell pepper, and chili and cook for another 5 minutes.
- Add the diced tomatoes, stock, and wine. Cover and bring to a simmer. Let it simmer for 45 minutes.
- Add the crab and let it simmer for another 15 minutes. Add the shrimp and cook just until done. Season with salt and pepper.
