The practice of soup of French tomato seafood, how to do delicious
Arrive from Brisbane south bay although Warrnambool of seaside small town is less than the distance of 2000 kilometers only, temperature is glacial fire however double day, feel at a draught fell into cavity in, want to have the thing of the heat that nod heat, this simple seafood soup can satisfy my requirement completely

With makings 

Shrimp 500 grams (take case)
Squid circle 200 grams
Cruelly oppress 200 grams
Scallop flesh 150 grams
Onion 1
Tomato (canned) 1 hear 400 grams
Olive oil 2 big spoon
Chili 1
Garlic 2 valve
Fennel 1
Black pepper 1/2 spoon
Salt 1 small spoon
Parsley leaf 1 big spoon

The practice of soup of French tomato seafood 

  1. What require data not much, choose the seafood that oneself like

    The practice measure of soup of French tomato seafood 1

  2. Get off shrimp head first will put become angry with olive oil decoct in boiler, enter boiled water 500 milliliter, big baked wheaten cake leaves, small fire boils 20 minutes to reserve

    The practice measure of soup of French tomato seafood 2

  3. Hereat at the same time, will round green, fennel, chili, garlic has been cut

    The practice measure of soup of French tomato seafood 3

  4. 1 spoon olive oil is put in the stockpot, need not burn heat to put the course that has cut immediately, medium baking temperature breaks up fry 5 minutes, become angry to round green and fennel molten, such fragrance are thicker

    The practice measure of soup of French tomato seafood 4

  5. Put canned tomato and the boiled water of 1 liter to boil 5 minutes next, put into salt to mix black peppery flavor, can taste flavour at that time, adjust salty degree

    The practice measure of soup of French tomato seafood 5

  6. The fish cuts small, shrimp hull goes shrimp line, if the squid is whole it is good to can cut small processing at that time

    The practice measure of soup of French tomato seafood 6

  7. Will all seafood puts the Shang Zhong of scram, big baked wheaten cake leaves to involve fire immediately, need not be afraid that seafood is not ripe, seafood is boiled too ripe mouthfeel is very poor, more than heat of Shang Li can continue boil boils seafood

    The practice measure of soup of French tomato seafood 7

  8. Scatter finally on mincing parsley leaf, deserve to go up fresh law rod bread, dinner go up desk

    The practice measure of soup of French tomato seafood 8

Small stick person

1, if fennel Fennel cannot be bought need not use
2, if chili does not eat hot also need not use, I like the rich mouthfeel in food, put a not quite hot chili so
3, if tomato is put fresh, be about to add candy of one small spoon to balance acidity
4, seafood can put crab, Hai Hong... the seafood that waits for any jubilation, if be the seafood that takes case, want to put in the seafood with boil a minute to put other processing again good first
2020-02-18
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