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Recipes from Millwater Residents FINALLY
In a deep saucepan, fry prawn and scallop with some garlic and butter, then remove from pan and set aside In the same saucepan, add strained stock, tomato puree and herbs. Bring to the boil, add pasta and season to taste Assemble the soup and seafood in a bowl, garnish with fresh basil. Voila! *Fresh Tua Tua arrive at Ocean Seafood Silverdale every Friday, you can call them to check for the availability ** I use a soup bag, which is available in most Asian grocery stores
Five-star Homemade Seafood Soup
Nita Wong
I stole this recipe from my husband and, although it is a bit complicated, I guarantee the taste is worth it.
INGREDIENTS
Tua Tua 1.5kg* Raw banana prawn 700g Frozen scallop 250g Tomato puree 1 can Handful of star or rice-shape pasta, cook al dente Italian herbs Fresh Basil Grated Parmesan cheese
TO PREPARE TUA TUA STOCK
In a deep saucepan, bring 1.5 litres of water to the boil. Add Tua Tua, remove from water immediately once the shell is opened (not necessarily fully open) Retain Tua Tua stock Remove Tua Tua meat from shell
TO PREPARE PRAWN STOCK
Remove shell and head, then de-vein it (remove the intestinal track). Put the meat aside
Chicken Parmesan Spaghetti Squash INGREDIENTS
In a saucepan, fry the shell and heads in high heat with garlic and butter for about 10 minutes; try to squeeze as much liquid as possible from the heads
1 large spaghetti squash 500g thin sliced chicken breast cut into strips, OR 500g fish cut into strips, OR 500g cooked mince. 2 eggs, beaten
Add in the Tua Tua stock and boil for 5 minutes
1 cup flour – plain or gluten-free
Strain the stock with a fine mesh strainer, or a cheese cloth **
1 cup panko breadcrumbs
