中式海鮮湯

 

法國海鮮湯是一道可當主菜吃的菜，既美味又世界知名。這裡我改用了一個非常廣東式的湯底，一個伴我成長的湯。湯裡用任何較清淡的海鮮都適宜。這裡我用了蜆， 但白肉魚，魷魚及扇貝皆可，卻應避免甲殼類的海鮮，如蝦及龍蝦，因其味道較濃，會不配合這個廣式湯底，這湯會比法國海鮮湯清鮮。但若閣下不喜歡芫茜，你或許不會欣賞這湯。

 

材料：

 

各類大中小的蜆 (亦可用其他海鮮如魷魚、 
白肉魚或扇貝，但煮食的時間便要另調。)

 

湯底：

 

茶瓜，切成大方粒                    150克（5安士）

鯇魚                                            180克（6安士）
薑，切薄片                             10 克（1/2 安士）
水                                                                    8 杯
芫茜                                                              2-3棵 

將水煮滾，加薑片及茶瓜。收細火，略滾20分鐘後，將鯇魚放入魚袋，加進湯底繼續滾至魚肉開始散開，將魚撈起。加蜆前再滾起湯底，加芫茜及蜆，冚蓋，滾至蜆殼打開。

 

將茶瓜，芫茜，蜆均分入獨立碗裡，上放一小枝新鮮芫茜作點綴，可即食用。

 

 

Bouillabaisse “Chinoise”

 

The French bouillabaisse is a very hearty, tasty fish dish that is renowned world-wide. I have adapted it using a very Cantonese broth I grew up with. I use it as the base to cook the seafood in. Here I am using a selection of clams, but you may choose other types of light seafood but I would stick with white fish, squid and scallops, and stay away from crustaceans such as prawns and lobster as their rich taste might clash with this soup base. This dish has a much lighter but more refreshing palette to the traditional bouillabaisse. If you do not like coriander, you might not like this.

 

Ingredients

 

Different types of clams, big, medium and small (you may use other seafood, such as squid, white fish or scallops, but you will need to adjust the timing)

 

Soup Base:

 

150g (5 oz) Chinese pickle ‘cha gua’, 
cut into bite size
180g (6 oz) Chinese ‘wan’ fish
10g (½ oz) ginger, sliced thin
8 cups of water
2-3 bunches of coriander leaves

 

Bring the water to boil. Then put in the sliced ginger, pickles and simmer for a while, say about 20 mins. Then add the fish in a cloth bag, and simmer until the fish starts to break. Remove the fish. When ready to cook the clams, bring the soup to a boil, then add the coriander and the clams. Cover and let it simmer vigorously until the clams open up.

 

Serve immediately. Distribute the clams, pickles and coriander generously in individual bowls, with a sprig of fresh coriander over the top.