Seafood Scallotta
By
FRAN CHEFFULLA
@Vanity_Sol
1
Enjoy as a starter , or as a meal , it is best with a side of Garlic bread too dipp in the broth while eating - bread also neutralises heat from the spice..PLEASE ENJOY MY PERSONAL FOODIE FOOD..
Rating:
★★★★★ 1 vote5
Serves:
6 to 8
Prep:
15 Min
Cook:
20 Min
Ingredients
-
3 clovegarlic
-
1full red onion sliced thin
-
1inch of ginger root chopped
-
I cveggie stock
-
2 can(s)tuna or you can use real fresh tuna
-
2 cfresh uncooked shrimp
-
3 largeany fish of choice
-
1 pkgbock choy--make sure you buy fresh
-
4 cspinache
-
2 Tbspchillie or hot-spice of choice..
-
2 cchopped parsley
-
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
