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SHELLFISH SOUP

Ingredients (Serves 4):

  • Prawns, Medium, 8
  • Scallops, 8
  • Mussels, 8
  • Clams, 12
  • Celery, 1 stalk
  • Onion, Medium, 1
  • Carrot, 1
  • Australian Potatoes, 2
  • Cherry Tomatoes, Medium-size, 3
  • Bacon bits, 1 tablespoon
  • Bay leaf, 1
  • Thyme, 1 sprig
  • Garlic cloves, 2
  • Peppercorns, 10
  • Fish or Chicken Stock, 1.5 litre
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt, to taste (optional)

Instructions:

  1. Peel and dice carrots and potatoes. Slice celery, garlic and onions. Cut tomatoes into halves. Clean shellfish and set aside.
  2. Heat oil and butter in the Thermos® Shuttle Chef® inner pot. Gently fry bacon bits till fragrant.
  3. Add celery, carrots, potatoes, onions and garlic. Stir fry for few minutes. Cover pot and let cook for about 2 - 3 mins.
  4. Using a sachet d'épices, put bay leaf, thyme leaves, peppercorns inside. Add sachet of herbs and stock to vegetables mixture. Cover and simmer for 10 mins.
  5. Add seafood and tomatoes to soup. Bring to boil and turn off heat.
  6. Transfer to outer pot and let it brew for more flavours.
The Thermos® Shuttle Chef® is able to keep food hot or cold for 6 hours. You can now drive to your destination and get ready for outdoor dining!

Recipe and photo courtesy of Shirley Tay at http://www.luxuryhaven.co/2014/08/thermos-shuttle-chef-makes-delicious-shellfish-soup.html

ROSEMARY GREEN TEA

Ingredients(serves 1):

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