材料 Ingredients
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做法﹕
| 1. | 參考處理蛤蜊清理孔雀蛤。蝦用清水沖洗後擦乾，剪去每隻蝦的長鬚，腳和頭部眼睛和尖刺的部份。再剪開背部抽出沙腸。魚由店家清除內臟後再家裡橫切成2.5cm小段。 |
| 2. | 將魚，蝦，4大匙大蒜末，4大匙碎扁葉巴西利，6大匙橄欖油和檸檬汁在大碗裡拌勻。加蓋放進冰箱醃至少兩個小時。 |
| 3. | 煮滾一小鍋水，放進孔雀蛤煮30秒後即刻撈出。丟棄有異味的。 |
| 4. | 湯鍋燒熱後裡加入4大匙橄欖油，洋蔥絲和1大匙大蒜末用中火炒到洋蔥變透明。 |
| 5. | 倒入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。續加罐頭番茄(連汁)，甜酒，高湯,魚塊，蝦, 鹽和黑胡椒。煮滾後將浮在湯上的渣滓撇掉。 |
| 6. | 用小火繼續煮5分鐘，然後加入孔雀蛤蛤蜊和小蕃茄蓋上鍋蓋繼續煮3分鐘。 |
| 7. | 熄火後拌入2大匙巴西利葉。 |
PROCEDURE:
| 1. | Refer to Handle Clam/Mussel to clean the mussels. Use a pair of scissors to cut off the antennae, legs, eyes & sharp spike on the head of each shrimp. Also cut the back open and remove the vein. Rinse the shrimp and pat dry with paper towels. Ask the vendor to remove the organs of the fish. Cut the fish into 1" wide of segments. |
| 2. | Mix the fish, shrimp, 4 tbs. of garlic, 4 tbs. of parsley, 6 tbs. of olive oil and lemon juice in a big bowl. Cover and marinate in the fridge for at least 2 hours. |
| 3. | Boil a small pot of water. Add the mussels and cook for 30 seconds. Drain the water and discard the ones that smell bad. |
| 4. | Add 4 tbs. of olive oil, onion and 1 tbs. of garlic in a heated soup pot. Saute until the onion is translucent. |
| 5. | Add the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Place in the can tomato, sweet wine, stock, fish, shrimp, salt and pepper. Bring the mixture to a boil. Skim off the foam at the surface of the stock. |
| 6. | Continue to cook over low heat for 5 minutes. Add the mussels and cherry tomato, cover and cook for another 3 minutes. |
| 7. | Turn off the heat then stir in 2 tbs. of minced parsley. |
最後更新 (Last Update): 12/27/2018
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