曼克頓周打海鮮湯

         材料 :

• 12 隻大生蝦
• 3 塊煙肉, 切碎
• 375 克 (13 安士) 鱈魚魚柳, 切成小塊
• 兩條芹菜, 切粒
• 3 個 (750克) 馬令薯, 批皮, 切塊
• 5 杯 (1.25 升) 魚或雞湯
• 2 個洋蔥, 切碎
• 2 個大蒜, 切碎
• 425 克 (15 安士) 罐頭蕃茄
• 1 茶匙蕃茄濃醬
• 60 克 (2 1/4 安士) 牛油
• 鹽, 胡椒粉, 少許 (調味)
• 3 茶匙百里香, 切碎
• 2 茶匙 parsley, 切碎
• 少少橙皮絲
• 少少芝士

        煮法:

1. 煮溶牛油, 爆香大蒜
2. 放入煙肉碎, 炒至金黃色, 約 3 分鐘
3. 把煙肉隔油, 用吸油紙索乾多餘油. 再放回湯煲.
4. 把洋蔥和芹菜放入湯煲, 炒幾炒, 直至洋蔥變軟和透明.
5. 把罐頭蕃茄, 蕃茄濃醬, 馬令薯, 魚或雞湯和百里香放入湯煲.
6. 用猛火煲滾.
7. 較細火慢慢煲一小時
8. 最後把大蝦, 魚柳, 芝士, 鹽, 胡椒粉和 Parsley 都加進湯煲煮 10 分鐘
9. 上菜時把橙皮和芝士曬上面

Ingredients (serves 4-6)

• 12 large raw prawns
• 3 bacon slices, chopped
• 375 g (13 oz) skinless firm whitge fish fillets, cut into bite-sized pieces 
• 310 g (11 oz) tinned baby clams (vongole) with liquid
• 2 celery stalks, finely chopped
• 3 (750g) potatoes, peeled, roughly chopped
• 5 cups (1.25 litre) fish or chicken stock
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 425 g (15 oz) tinned chopped tomatos 
• 1 tbs tomato paste (Concentrated puree)
• 60 g (2 1/4 oz) butter
• Sea salt & freshly ground black pepper, to taste
• 3 tbs chopped fresh thyme
• 2 tbs chopped fresh parsley
• Grated orange zest, to garnish
• Grated parmasen cheese, to garnish

Preparation :

1. Pre-heat the pot with butter and garlic.
2. Sauté the bacon until crispy or lightly browned, about 3 minutes.
3. Drain the bacon on paper towels. Crumble the bacon back into the crockery pot.
4. Add the onion and celery to the crockery pot, and sauté until the onion is transparent.
5. Stir in the tomatoes, potatoes, thyme, tomato paste and chicken / fish stock.
6. Cover the pot and bring the mixture to a boil.
7. Reduce the heat and simmer until the potatoes are tender, about an hour.
8. Add prawns, fish fillets, cheese, parsley, salt & pepper and cook for 10 minutes.
9. Garnish orange zest to serve