Mediterranean Fish Stew

Ingredients                                                                                           

Serves 4

1              Qwehli salmon bass filet

3              Potatoes, diced

12            Scallops

3              Pieces of celery, cut into pieces

24            Cherry tomatoes, diced

2              Carrots, cut into pieces

150          ml Baijiu

2              Pinches of salt and pepper

1              Onion, diced

3              Tbsp of minced garlic

2              Cartons of fish stock

2              Tbsp of lemon juice

6              Tbsp of sake

Preparation                                                                                           

1. Mix the sake, pepper, and lemon juice; marinate the filets and scallops into the sake mixture.

2. In a hot pan, fry the celery, carrot, cherry tomatoes, onion, potatoes, and minced garlic; pour in the Baijiu and fry until the aroma oozes out. 

3. Pour in the fish stock, close the lid and cook until potatoes softened.

4. Add in the marinated filets and scallops; close the lid and cook for an additional 5 minutes.

5. Enjoy!

雜菜魚片湯                                                                              

做法：

1. 魚片、帶子用少許清酒、胡椒粉、檸檬汁略醃

2. 西芹、甘筍、車厘茄、薯仔切粒；洋蔥切片

3. 先以中火炒香蒜蓉、洋蔥，洋蔥開始淋身加入白酒，炒至香味釋出

4. 加入西芹、甘筍、車厘茄、薯仔，炒勻後加入魚湯，閂蓋煮至薯仔變淋身

5. 加入魚片及帶子，閂蓋再煮 5分鐘

6. 熄火，加入檸檬汁及香草（隨意），完成