Welcome to page one of the Momspice family recipe book! We’re so happy to have you in our virtual kitchen gathering space.
Momspice is such a versatile hot sauce, so we’re excited to share with you new ideas that you can try out on the dinner table - whether you’re cooking for just a few, need potluck ideas, or are hosting a gathering!
If you make something fabulous with Momspice that you want to share, please do send us your photos and recipes, or tag us on Instagram! We’ll feature our favs on our feed & on this blog :)
We’ll try to post seasonal recipes every month, so you can make good use of local produce whenever possible, and eat things that make you & your family happy!
Since it’s getting quite chilly in the Pacific Northwest, we thought we would share one of our favorite stew recipes with you all:
This is one of Colleen’s recipes, inspired by the amazing fish goulashes made by the Ethiopian restaurants near our house in Seattle. She has evolved it over many, many delicious evenings of us kids coming down to a big simmering pot of flavorful deliciousness that warms us up from the inside.
The aroma that will fill your entire house is simply amazing, thanks to the Momspice, and the many combined spices and chilis*.
I remember the time she made it last winter, when we had friends visiting from out of town who inadvertently got stranded at our house when an unexpected snowstorm hit the Seattle area! Thanks to this stew, everyone stayed warm, cozy, and happily well fed.
Enjoy while snuggling down with your favorite people!
*We love using a whole bunch of shishito peppers for this recipe, as it adds tons of flavor without too much heat. But feel free to use whatever peppers you have on hand, from mild green bell peppers to habaneros!
Spicy Fish Stew
Makes 6-8 servings
Ingredients:
1 pound skinless & boneless white fish (such as cod or tilapia), cut into 1-2 inch chunks
½ to 1 pound medium size peeled & deveined shrimp
2 tbsp oil (we like grapeseed oil for its high heat properties - it’s also the basis for Momspice!)
2 cups onion, diced
5 celery stalks, chopped into chunks
2 red bell peppers, diced
1 bag Trader Joe’s shishito chilies (or a handful of whatever mild-medium peppers you like, adjusted for your spice level!), with tops removed & cut crosswise in half
1 large sweet potato, peeled & cut into 1 inch chunks
4-6 cups broth of your choice - veggie, chicken, or fish. (Less if you like thicker stew.)
2 tbsp Momspice (or to taste)
1 8oz jar tomatillo salsa
1 tbsp curry powder (or to taste)
1 heaping tbsp thyme
4 bay leaves
1 can coconut milk
¼ cup chopped cilantro or parsley
Salt to taste
Instructions:
In a large pot, heat oil over medium-high heat. Sauté onions and celery until onions they just start to become transparent.
Add red peppers and shishito chilies. Sauté for a few more minutes, until peppers and chilies just began to become soft and flavors begin to combine.
Add Momspice, tomatillo salsa, curry powder, thyme, and sweet potatoes. Stir well. Pour in 4-6 cups of broth. Add bay leaves and salt. Bring to a boil, then simmer until a fork just goes through the sweet potatoes (about 15-20 minutes). Stir in coconut milk and simmer for 5 more minutes.
Add fish and shrimp to pot. Cook until shrimp is pink and fish breaks apart easily with a fork, for about five but no more than ten minutes so seafood stays tender.
Add cilantro or parsley. Remove from heat and let pot sit uncovered for five minutes.
Serve alone or over rice & enjoy! <3
Did you make this? Please let us know what you thought in the comments!