Fish stew is a classic dish that is enjoyed by many. It's a comforting and hearty meal that is perfect for cold winter nights or any time you're in need of a warm and satisfying dish. But why settle for a basic fish stew when you can take it to the next level with a unique and flavorful twist? Andaliman pepper, native from Tapanuli, Sumatra, Indonesia, is the perfect ingredient to do just that.

What is Andaliman

Andaliman is a unique type of pepper that is native to the Tapanuli region of Sumatra, Indonesia. Andaliman pepper is known for its unique flavor, which is a combination of citrus and pepper. The heat level is slightly milder than regular chili peppers. The most interesting characteristic of Andaliman is that it gives you mild tingling sensation in your tongue, similar but not as overpowering as Szechuan Pepper.

This makes Andaliman a great addition to stews and soups, as it adds a unique flavor and heat without overpowering the other ingredients.

Andaliman Fish Stew

The Andaliman pepper gives the stew a unique and delicious flavor that is sure to impress. The stew is hearty and comforting, perfect for a cold winter night or any time you need a warm and satisfying meal. You can also play around with the ingredients, adding more or less of the Andaliman pepper depending on your taste preference. The addition of seafood like shrimp, clams, or mussels will give the stew an extra dimension of flavor and texture.

To make Andaliman fish stew, you will need the following ingredients:

• 4 white fish fillets
• 2 cups of fish stock
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground Andaliman pepper
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of chopped potatoes
• 1 cup of chopped carrots
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped cilantro
• Other vegetables you prefer, such as celery, bell pepper, green beans, etc.
• Addition of some seafood like shrimps, clams, mussels, etc.

Instructions:

1. In a large pot, heat the fish stock over medium heat.
2. Add the onion, garlic, Andaliman pepper, salt, and black pepper. Sauté until the onions become translucent.
3. Add all the vegetables of your choice and cook them for a couple of minutes to release the flavors.
4. Bring the stock to a boil and then add the potatoes, carrots, and tomatoes.
5. Reduce the heat to low and let the stew simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the fish fillets and any additional seafood you'd like to include, cook for 5-7 minutes, or until the fish is cooked through.
7. Stir in the cilantro and cook for an additional 2 minutes.
8. Serve the stew hot and garnish with additional cilantro if desired.