Seafood Cream Stew Recipe

Name: Seafood Cream Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Salmon fillets; 2 Potatoes; 5 Chinese cabbage; 2 Red pepper; 80 grams Fresh oysters; 100 grams Scallops; 1/2 box Cream stew roux; 1 Plain flour; 1 Vegetable oil; 1 dash Salt; 1 dash Pepper

Servings: persons

4 Salmon fillets
2 Potatoes
5 Chinese cabbage
2 Red pepper
80 grams Fresh oysters
100 grams Scallops
1/2 box Cream stew roux
1 Plain flour
1 Vegetable oil
1 dash Salt
1 dash Pepper

1
Peel the potatoes and cut into bite-sized pieces.
2
Cut the Chinese cabbage, red bell pepper, and salmon into bite-sized pieces as well.
3
Coat the salmon in flour and lightly fry in vegetable oil.
4
Pour hot water over the oysters.
5
Put the potatoes and Chinese cabbage into a pot and cook with some oil.
6
Add water to Step 5 and simmer.
7
Once the potatoes have cooked through, add the red bell peppers, salmon, oysters, scallops, and cream stew base.
8
Season with salt and pepper.
9
It's done!
10
!

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Salmon fillets, 2 Potatoes, 5 Chinese cabbage, 2 Red pepper, and more.

Yes, Seafood Cream Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Cream Stew

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