海鲜浓汤
Mixed Seafood Chowder
材料

2大匙油

1粒洋葱 (切碎)

50g条状培根 (切碎)

1大匙面粉

850ml江鱼仔汤(用1块江鱼仔晶块制作)

2粒马铃薯 (切丁)

1支西芹 (切丁)

250g罐头蘑菇汤

150ml牛奶

400g综合海鲜(鱼柳、虾、鱿鱼和青蠔)

½ 小匙黑胡椒碎

香脆面包,配汤享用

做法
  1. 中火烧热油,炒香洋葱和培根,继续炒约8-10分钟至洋葱软及培根熟。
  2. 加入面粉炒匀,继续煮2分钟,慢慢倒入江鱼仔汤,边倒边搅拌均匀,煮滚。加入马铃薯和西芹,加盖焖15分钟至马铃薯熟。
  3. 加入黑胡椒碎,倒入蘑菇汤和牛奶拌匀,煮滚。
  4. 加入综合海鲜,继续煮4-5分钟至熟,试味。
  5. 盛起,趁热配上香脆面包享用。

注 :综合海鲜可用任何海鲜,种类和份量可随意调整。

INGREDIENTS

2 tbsp oil
1 large onion (chopped)
50g streaky bacon (chopped)
1 tbsp plain flour
850ml ikan bilis stock (made from 1 ikan bilis stock cube)
2 potatoes (cubed)
1 stalk celery (cut into cubes)
250g cream of mushroom soup
150ml milk
400g mixed seafood (fish fillet, prawns, sotong and clams)
1/2 tsp ground black pepper

crusty bread, to serve

METHOD

  1. Heat oil in a large saucepan over a medium heat, add chopped onion and bacon. Stir and cook for 8-10 mins until the onion is soft and the bacon is cooked.
  2. Stir in the flour, cook for a further 2 mins, slowly pour in the ikan bilis stock stirring constantly to mix well and bring to boil. Add the potatoes, celery, cover and simmer for 15 mins until the potatoes are cooked.
  3. Add black pepper, then stir in cream of mushroom soup, milk, and bring to boil.
  4. Add in mixed seafood, simmer for 4 – 5 mins till cooked. Taste.
  5. Dish, serve hot with some crusty bread.

Note: You can use any type of seafood that you like and adjust accordingly.

本食谱摘录予

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