Seafood is an integral part of Taiwanese cuisine. This recipe for a slow-simmered savory seafood stew brings together fresh calamari, shrimp and scallop.
- 20 shrimp, peeled and deveined
- 20 scallops, medium size
- 2 calamari steak pieces, cut into strips. [As an alternative, you can also use squid, cut into rings.]
- 3 Tbsp. butter
- 1 medium white onion, cut into small chunks
- 8 cloves garlic, patted
- 1 large or 2 small red peppers, cut into small chunks
- 2 medium tomatoes, diced
- 1 can (15 oz) tomato sauce
- 1 can chicken broth
- ½ teaspoon ground pepper powder
- ½ teaspoon garlic powder
- 1 cup milk
- 1 teaspoon sugar
- 2 cups water
- Heat the butter in a large pot, and sauté the onion and garlic to bring out the fragrance.
- Add red pepper, tomato and cook for two minutes.
- Add the rest of ingredients except for the seafood and bring to a boil. Then turn the temperature to low and let simmer for about 40 minutes.
- Add the seafood to the pot and bring the soup to a boil once again.
- This dish makes 10 to 12 servings.
Fish can also be added to the recipe, but be sure to use the the freshest cuts to ensure that a fishy flavor doesn’t ruin the taste of bisque.