Tomato Fish Stew Gone Vegan

Who doesn’t like the amazing flavors of the Mediterranean cuisine? I for sure love everything about it ….. well, as long as it’s plant based of course. Since seafood is a huge part of it and I didn’t want to miss out on all those wonderful dishes, I decided to put my nori sheets to work again and see if I could imitate the flavors of the Mediterranean Sea. I absolutely love the result. Be prepared for at least a double serving of this deliciously vegan tomato fish stew!

 


 

 


 

Ingredients:

  • 4 red potatoes, whole, not peeled
  • 1 1/2 cups (360 ml) filtered water
  • 1 Tbsp Celtic sea salt
  • 2 sheets nori
  • 2 scant lbs (800 g) eggplant, peeled, cut lengthwise into 1/2 inch (1 1/2 cm) slices, then crosswise quartered
  • 3 Tbsp extra virgin olive oil
  • 1 large sweet onion, coarsely diced
  • 5 large cloves garlic, peeled and sliced lengthwise
  • 1 Tbsp paprika
  • ~ 3 1/2 lbs (1500g) tomatoes, diced
  • 1 Tbsp maple syrup
  • 2 Tbsp homemade veggie broth concentrate, or store-bought to taste
  • 1/2 tsp crushed red pepper
  • chopped fresh parsley to taste (I used about 1/2 bunch)

 

Preparation:

Wash and prepare all the veggies. Bring sufficient water with potatoes to a boil, then reduce heat and simmer, partly covered, for about 30 minutes until potatoes are soft. Dump water, and set potatoes aside.

In a medium size sauce pan, bring the 1 1/2 cups filtered water with salt to a boil. Crumble and tear nori sheets into very small pieces into the salt water, then add eggplant chunks. Bring to a boil, then reduce heat and simmer, covered, for about 10 to 15 minutes, stirring occasionally. The eggplant should be soft but not falling apart. Set aside and let marinate.

Heat a large pot on medium heat, add chopped onion and sauté for 10-15 minutes until soft. Add garlic, and sauté for another minute or so. Stir in paprika until well combined, then add tomatoes, maple syrup, veggie broth concentrate, and crushed red pepper. Bring to a boil, then simmer uncovered for 20 – 30 minutes until tomatoes fall apart and you have a stew-like consistency. Add the marinated eggplant and almost all the nori salt water. Stir carefully and season to taste, if necessary.

When potatoes are cooled down a bit, slice and arrange them in your stew. Top with lots of chopped parsley. Enjoy, maybe even with a nice glass of white wine, because that’s what goes best with ‘fish’, right?!

 

Notes:

  • You could also chop up some firm tofu and marinate with the eggplant in the nori salt water. This would add another ‘fish’ variety to the stew
  • You could serve it with some oven fresh baguette, rice, or quinoa – but it’s already perfect without any sides.
  • If you like more spices, feel free to use them. Oregano or Italian seasoning might be a good choice.