Italian Seafood Stew - Cioppino
Ingredients:
Mussel ------------------------- 1 Kg
Can stewwd tomatoes - 411 g
Clams --------------------------- 300 g
Prawns ------------------------- 8 Pcs
Scallops ----------------------- 6 Pcs
Stocks -------------------------- 2 Cups
White wine ------------------- 1 Cup
Minced Garlic -------------- 4 Cloves
Onion --------------------------- 1/2 Pcs
Butter --------------------------- 1.5 Tbsp
Black Pepper --------------- 1/4 tsp
Salt ------------------------------ A Few
Parsley ------------------------ A Few
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我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Heat up a cooking pot, add oil. Sear the scallops on both sides. Reserve to use later.
2. Use the same pot and oil, stir fry with chopped onion and minced garlic to enhance flavors.
3. Add white wine and cook for 1 minute. Then add can tomatoes and stocks. Bring to boil.
4. Add mussel, clams and prawns into the cooking pot. Cook until the shells of mussel opened.
5. Add scallops, butter. Seasoning with salt and black pepper. Finally add a touch of parsley.
Enjoy
「義式燉海鮮」
材料：-
青口/貽貝...............1kg
罐裝燴番茄 ............1罐(411g)
蜆/蛤唎...................300g
蝦............................8隻
帶子........................6隻
高湯........................2杯
白酒........................1杯
蒜蓉........................4瓣
洋蔥(切碎)..............1/2個
牛油........................1.5湯匙
黑椒碎....................1/4茶匙
鹽............................適量
番茜碎....................適量
做法：-
1. 熱油鍋下帶子煎香兩面拿出備用。
2. 鍋內下洋蔥碎、蒜蓉炒香，然後注入白酒煮1分鐘，加入罐裝燴番茄、高湯煮至沸騰。
3. 將青口、蜆、蝦加入鍋內，煮至青口殼、蜆殼打開、蝦殼轉紅後，加入帶子、牛油、適量黑椒碎和鹽拌勻，最後撒下番茜碎便可。
