Seafood Stew

Although the list of ingredients look a bit long, the soup is actually simple to make.  It requires a quick sauté of the garlic and onion and then put the rest of the ingredients into the soup pot together.  I personally found this soup tastes much better the day after, when the potatoes break down more and create a creamier texture.  Enjoy this wonderful soup and stay warm!

INGREDIENTS:

3 pcs White Fish Fillets, cut into big chunks

10 Baby Squids

6 Oysters

1 small pc Smoked Salmon

4 Small Potatoes, cubed

1 Onion, peeled and cubed

1 Canned Tomatoes, halved

1/2 head Garlic, peeled and roughly chopped

2 Scallions, cut into sticks (optional)

2 cups Seafood Broth ( I used Campbell)

2 cups Water

3 tablespoons White Vinegar

2 Bay Leaves, dried

1/2 teaspoon White Pepper, ground

2 tablespoons of Vegetable Oil

Salt to taste

DIRECTION:

1. To clean the squid, pull the tentacles away from the tube.  Remove the transparent soft bone inside the tube.  Remove the eye balls and ink bag.  Also, remove the teeth that are hidden under the tentacles.  Cut the tubes into thick rounds. Set aside.

2. To clean the oysters, add about two teaspoons of cornstarch on top of the oysters.  Very gently rub clean the black lines off the oysters to remove all the dirt.  Rinse the oyster with water.  Set aside.

3. In a soup pot, add vegetable oil, onion and garlic.  Sauté them over medium heat until the onion is translucent and the mixture is fragrant.  About 10 minutes. 

4. Turn up the heat to medium-high.  Pour in seafood broth and water.  Add tomatoes, potatoes, and bay leaves.  Cover the lid; boil the soup for about 15 minutes.

5. Add fish fillet, oysters, squids, and smoked salmon into the soup.  Continuously cook it over high heat until the soup reboils.  Season the soup with salt to taste.