Portuguese Seafood Soup
Originating from Macau, this soup blends Portuguese spices with Cantonese seafood. The rich tomato broth with mild heat is sweet, savory, and heartwarming.
Ingredients
16 items- large prawns 200g
- clams 200g
- white fish fillet 150g
- tomatoes 2
- onion 1/2
- garlic 3 cloves
- potato 1
- fish stock 500ml
- coconut milk 100ml
- olive oil 2 tbsp
- paprika 1 tsp
- chili powder a pinch
- bay leaf 1
- salt and black pepper to taste
- cilantro a few sprigs
- lemon 1
Nutrition
Steps （8 steps）
Peel and devein prawns; purge clams; cut fish into chunks. Marinate prawns and fish with white pepper and Shaoxing wine for 10 minutes.
Heat olive oil in a pot over medium heat. Sauté diced onion and minced garlic until onion turns translucent and fragrant, about 3 minutes.
Add diced tomatoes, paprika, chili powder, and bay leaf. Cook over medium heat until tomatoes break down, about 2 minutes.
Pour in fish stock, bring to a boil, then reduce to low heat, cover, and simmer for 10 minutes to deepen flavor.
Add diced potato and continue simmering for 10 minutes until potato is fork-tender.
Turn heat to high. Add clams first; once they open, add prawns and fish. Cook for about 3 minutes until prawns turn pink and fish is opaque.
Stir in coconut milk, season with salt and black pepper, and sprinkle chopped cilantro.
Remove from heat, squeeze in some lemon juice, and serve in bowls with crusty bread.
Tips
Thoroughly purge clams to avoid grit. Do not overcook seafood; remove from heat as soon as it's cooked. Add coconut milk at the end and avoid prolonged boiling to prevent curdling. You can replace coconut milk with heavy cream for a richer soup.
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