Seafood Scallotta
By
FRAN CHEFFULLA
@Vanity_Sol
1
★★★★★ 1 vote5
Ingredients
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3 clovegarlic
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1full red onion sliced thin
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1inch of ginger root chopped
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I cveggie stock
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2 can(s)tuna or you can use real fresh tuna
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2 cfresh uncooked shrimp
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3 largeany fish of choice
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1 pkgbock choy--make sure you buy fresh
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4 cspinache
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2 Tbspchillie or hot-spice of choice..
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2 cchopped parsley
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SEAFOOD SCALLOTTA
How to Make Seafood Scallotta
- CHOP up your veggies , cubed like style
slice onion medium thick
ginger( perforate throughout with fork or score with knife)
YOU CAN ADD ALREADY LIQUEFIED BROTH OR CUBED
leave fish whole ( it will flake in cubes on its own)
COOKING INSTRUCTIONS:
-fill in a large sauce type pot to 3/4 of water
-add in the bock Choy , Spinach , onion,veggie stock( if you use liquid- fill pot 1/2 way with water-
if cube is used – 3/4 of the way as I mentioned.
-add the ginger and chilly peppers and parsley.
(LET COOK FOR A GOOD 20 MIN) - TIP FOR FISH AND SHRIMP
-do not add fish just yet, and shrimp just yet
– they do not take long too cook too avoid rubbery texture.
add it in 6 min before you plan too serve the soup.
TIP 2 FOR SEAFOOD AND FISH
and if you use canned tuna that can be added WITH THE VEGGIES as well ( if fresh tuna is used ,
put it in with the other fish and shrimp last ) - will serve between 6 too 8 people and please enjoy my creation
this soup should take around 27 min too cook in total