Kimchi Seafood Stew

[Ingredients]

• 12 prawns - peeled and deveined, reserve shells

• 8 large scallops

• 250g barramundi - cut into pcs

• 2 spicy sausages - sliced

• 1 large yellow onion - sliced

• 4 garlic cloves - peeled and chopped

• 400g daikon - peeled and sliced

• 4-5tbsp kimchi - cut into pcs

[Steps]

1. Pan-fry prawn shells without oil till it dries out.

2. Add in 4tbsp of oil and stir-fry over low heat till fragrant, about 8-10mins. Remove shells and rinse them slightly. Reserve the oil.

3. In a pot, add in 750ml water and prawn shells. Simmer it for 1hr and filter stock.

4. Season fish with salt and pepper. Pan-fry it in some prawn oil and set aside.

5. Stir-fry garlic and onions in prawn oil till onions are slightly soft. Add in sausages and cook it for about a min.

6. Add in daikon and prawn stock. Let simmer for 15mins till daikon is fork tender.

7. Add in scallops, prawns and kimchi, and adjust seasoning. Let simmer for 2-3mins till seafood are cooked.

8. Turn off the heat and add in the fish. Goes great with some Korean sweet potato noodles!

Adapted from honeybeesweets