Steamed Seafood in Tomato Soup

Tips:

With no water added, the seafood is drenched in its own juices and the tanginess of tomato. You may scoop up the soup with a ladle and serve it with the juicy and crisp seafood.

• Product used: Buffet Casserole 30cm

Ingredients 

(Servings: 4)

• 3 Prawn
• 1 Salmon steak (diced)
• 1/2 Squid (cut into rings)
• 1/2 catty Clam
• 8 Tomato (peeled and diced)
• 1 tablespoon Tomato Paste
• Moderate Garlic (sliced)
• Moderate Red chili pepper
• Moderate Basil
• Salt to taste
• Pepper to taste

Instructions

1. Rinse the seafood. Drain and set aside.
2. Pour oil into the cold cast iron pot. Turn on medium heat and preheat for 3 minutes.
3. Add garlic to fry until fragrant. Put tomato into the pot, cook over medium heat until boil. Add tomato paste and red chili pepper stir well.
4. Add clams, cook over low heat with lid on for 5-10 minutes. 
5. Put in all seafood, basil, salt and pepper. Cook over low heat with lid on for 3-5 minutes. Turn off the heat, set aside with lid on for about 10 minutes. Ready to serve hot together with the casserole.