[Ingredients] - 250g salmon fillet, cut into smaller pieces
- 200g white / flower clams
- 8-10 large prawns, peeled and deveined
- 250g (about 2pcs) squid, cleaned and sliced
- 500-600ml chicken stock
- 1 leek, sliced and soaked
- 1/2 yellow onion, peeled and thinly sliced
- 4 cloves of garlic, peeled and chopped
- 4 shallots, peeled and sliced
- 1 bay leaf
- 1 can whole tomatoes
- 1 can unsalted tomato puree
- 2tbsp chopped parsley
- Salt and pepper
- 1tsp chilli flakes
- 1/2tsp chilli powder
- 1tbsp sugar
- 1tsp lemon juice
[Steps] 1. In a soup pot, add in 1tbsp cooking oil over medium-low heat. Add in leek, garlic, onion and shallot, cook till fragrant.
2. Add in bay leaf, both cans of tomato and stock. Bring to a simmer, then cook covered for 20mins.
3. Add in chilli flakes, salt, pepper, sugar and lemon juice. Mix well, followed by squid, clams and chilli powder, cook for a few mins.
4. Add in prawns and salmon. Cook for 2mins, then turn off heat and leave covered for 5mins.
5. Remove bay leaf and sprinkle parsley over.
Adapted from @honeybeesweets.sg
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