seafood scallotta

★★★★★ 1 Review
Vanity_Sol avatar
By FRAN CHEFFULLA
from Toronto, ON

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..

★★★★★ 1 Review
serves 6 to 8
prep time 15 Min
cook time 20 Min

Ingredients For seafood scallotta

  • 3 clove
    garlic
  • 1
    full red onion sliced thin
  • 1
    inch of ginger root chopped
  • I c
    veggie stock
  • 2 can
    tuna or you can use real fresh tuna
  • 2 c
    fresh uncooked shrimp
  • 3 lg
    any fish of choice
  • 1 pkg
    bock choy--make sure you buy fresh
  • 4 c
    spinache
  • 2 Tbsp
    chillie or hot-spice of choice..
  • 2 c
    chopped parsley
  • SEAFOOD SCALLOTTA

How To Make seafood scallotta

  • 1
    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)
  • 2
    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 )
  • 3
    will serve between 6 too 8 people and please enjoy my creation this soup should take around 27 min too cook in total

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