Panqa Seafood Stew Recipe

🦀 Panqa Seafood Stew

Ingredients

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, diced

• 1 tomato, chopped (optional but adds depth)

• 2 tbsp Panqa Sauce (add more to taste)

• ½ cup white wine or light beer (optional)

• 4 cups seafood stock or fish broth

• 1 lb mussels, cleaned

• 1 lb clams, scrubbed

• ½ lb crab legs or crab pieces

• ½ lb mixed seafood (shrimp, squid, fish chunks, etc.)

• Salt and pepper to taste

• Chopped cilantro or parsley for garnish

• Lemon wedges for serving

Instructions

1. Build the Base

• In a large pot, heat olive oil over medium heat.

• Add garlic and onion; cook until fragrant and lightly golden.

• Stir in tomato and Panqa sauce, letting it sizzle for a minute to release the aromas.

• Deglaze with white wine or beer if using, scraping up any flavorful bits.

2. Add Broth

• Pour in the seafood stock and bring to a gentle simmer.

• Taste the broth — add salt, pepper, and a touch more Panqa if you want it bolder or spicier.

3. Add Shellfish

• Add the clams and mussels first, cover, and cook 5–7 minutes until they begin to open.

• Add crab and mixed seafood; simmer another 5–8 minutes until fully cooked and the flavors meld together.

4. Finish and Serve

• Remove from heat once all shellfish are open and seafood is tender.

• Garnish with chopped herbs and a squeeze of lemon.

• Serve with warm bread, white rice, or crispy fries on the side to soak up that Panqa broth.

Chef’s Note

If you want a creamier version, whisk in a splash of coconut milk at the end — it blends beautifully with Panqa’s citrus-ginger base.