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Tomato seafood stew

December 20, 2014

Finally, there has been rain in California. On a positive note, it is great for the recent drought. On the bad end, it is ridiculously cold and windy, much to bear for my Hawaiian skin.

To combat the cold and rainy outside, I have resumed soup. More specifically, I’ve been making tomato soup. In a prior post, I’ve made tomato soup an easy option for the sour- and salty-craving palate. To make the soup more filling, I’ve added in a plethora of seafood, which also makes this a high protein, high iron meal option.


I like to switch up the seafood every once in a while. For a while it was frozen oysters and frozen shrimp. Another time it was a frozen seafood medley comprised of squid, shrimp and mussels. Other times I’ve just added fresh or frozen fish chunks. In any case, I add these in at the last moment just enough to cook through without getting the meat tough, and then turn off the stove and dive in.

2 large tomatoes, about 1/2 lb
1 large carrot
2 stalks celery
1/4 tsp salt
3 cups of water
1/2 lb of seafood of choice
1/2 bunch cilantro (about 1 cup diced)
1 egg

(1) Slice the tomatoes, dice the carrots, and dice the celery. Place these ingredients into a pot with the water. Bring to a boil and simmer on medium-low for 10 minutes.
(2) While soup is cooking, roughly chop the cilantro.
(3) Add salt and stir in to the soup. Turn the stove on high and add the seafood to the soup. Continue cooking until the meat has cooked through, about 3-4 minutes.
(4) When the meat has been cooked, add the chopped cilantro. Beat the egg in a bowl and pour it in a steady stream into the soup while stirring the soup in a circular motion. Turn off heat. Garnish with green onions if desired.


Dai Dai


From → Recipes

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