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1
tablespoon
2
2
1
tablespoon
2
3
tablespoons
2
tablespoons
675 ml
2
tablespoons
225 g
115 g
115 g
12
2-3
tablespoons |
vegetable oil
cloves garlic, finely chopped
shallots or 1 small onion, chopped
each chili sauce and tomato purée
medium tomatoes, chopped
fish sauce
sugar
chicken stock
tamarind water or lime juice
firm fish fillet, cut into small slices
fresh scallops, sliced
raw peeled prawns
calm or mussels, scrubbed clean
dry white wine or sherry
salt and freshly ground black pepper
coriander sprigs, to garnish
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Method :
Heat oil in a wok or pan and
lightly brown garlic and shallots or onion. Add chili sauce, tomato purée,
chopped tomato, fish sauce and sugar. Blend well, then simmer for 2-3
minutes. Add stock with tamarind water or
lime juice and bring to the boil. Just before serving, add seafood
and wine or sherry to stock, bring back to boil, cover and simmer
for 3-4 minutes until clam or mussel shells have opened; discard any
that remain closed after cooking. Taste soup and adjust seasoning. Serve hot, garnished with
coriander sprigs.
Serves 4-6
Take care not to overcook seafood. If
using ready shelled clams or mussels, reduce cooking time by half.
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