Main Course
Ostri with Dulse and Irish Moss: A Georgian-Irish Seafood Stew
Original name: Ostri with Dulse and Irish Moss
About this dish
Ostri, a Georgian fish stew, meets the Atlantic in this loving fusion. Chunks of firm white fish swim in a tomato-wine broth kissed by smoked paprika and dulse, while Irish moss thickens it like a hug from the sea.
Nino Beridze teaches you to adapt an Iron Chef trick for your own cozy kitchen.
Ingredients
UK and US measurements are both included for every recipe.
white fish fillets (cod or haddock)
protein600 g
Imperial measurement: 1.3 lb
dulse seaweed (dried)
vegetable15 g
Imperial measurement: 0.5 oz
Irish moss seaweed (dried)
vegetable10 g
Imperial measurement: 0.3 oz
canned whole tomatoes
vegetable400 g
Imperial measurement: 14 oz
onion, finely diced
vegetable1 medium
garlic, minced
spice4
dry white wine
liquid120 ml
Imperial measurement: 0.5 cup
fish stock (or water)
liquid480 ml
Imperial measurement: 2 cups
olive oil
fat30 ml
Imperial measurement: 2 tablespoons
smoked paprika
spice5 ml
Imperial measurement: 1 teaspoon
salt to taste
seasoningto taste
black pepper, freshly ground
spiceto taste
fresh parsley, chopped for garnish
vegetable15 ml
Imperial measurement: 1 tablespoon
Method
Prepare Irish moss
PT15MSoak Irish moss in cold water for 15 minutes until it expands and becomes gelatinous. Drain and set aside.
Sauté aromatics
PT6MIn a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook another minute until fragrant.
Add tomatoes and spices
PT5MAdd canned whole tomatoes and break them apart with a spoon. Stir in smoked paprika, salt, and black pepper. Cook 5 minutes, stirring occasionally.
Deglaze with wine
PT2MPour in dry white wine, scraping up any browned bits from the bottom of the pot. Let it bubble for 2 minutes to cook off alcohol.
Add stock and moss
PT10MPour in fish stock and the soaked Irish moss. Bring to a slow boil, then reduce to a simmer. Cover and cook for 10 minutes.
Add fish and dulse
PT10MCut fish fillets into large chunks. Gently nestle them into the stew. Add the dulse seaweed, stirring it in gently. Simmer uncovered for 10 minutes until fish flakes easily.
Rest and serve
PT2MRemove the pot from heat. Let rest 2 minutes. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Equipment
- large heavy-bottomed pot
- slotted spoon
- kitchen knife
- wooden spoon
Nutrition facts
Tips
- Steer for haddock if your fish market offers it — its slight flake-ability mixes dreamy into the sauce, keeping each mouthful interesting.
- Don’t drop brand names, but any quality dry white wine works: it doesn’t have to be expensive pickle.
- If you want more vegetation, stir a big handful of fresh spinach through a minute before plating — not aimed heavily, your heart takes it happily already.
Serving suggestions
- Serve with crusty bread to sop every droplet floating happy, and show a dry white wine nearby each bowl, plus see it how sunset paints red and other ways typical.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.