Putian-style Garbure

Ingredients

In the traditional French Garbure, the soup base is typically made with ham hock or bacon, while the Putian-style Garbure incorporates dried seafood for a unique umami flavor. Additionally, the original recipe uses traditional French vegetables like leeks and turnips, whereas the Putian-style Garbure includes Putian-style fermented soybeans and chili oil to infuse it with the flavors of Putian cuisine. We alse have the original recipe for Garbure, so you can check it out.

• 500g (1.1 lb) dried scallops 500g (1.1 lb) dried scallops
• 250g (8.8 oz) dried shrimp 250g (8.8 oz) dried shrimp
• 1 large cabbage, shredded 1 large cabbage, shredded
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Putian-style fermented soybeans 2 tablespoons Putian-style fermented soybeans
• 1 tablespoon chili oil 1 tablespoon chili oil
• Salt and pepper to taste Salt and pepper to taste
• Water for boiling Water for boiling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the dried scallops and dried shrimp, and let them simmer for 20 minutes to create a flavorful seafood broth. Remove the scallops and shrimp from the broth and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until fragrant.
3. 3.
   Add the shredded cabbage, diced potatoes, and sliced carrots to the pot. Stir well to combine.
4. 4.
   Pour the seafood broth back into the pot, ensuring that the vegetables are fully submerged. If needed, add more water to cover the vegetables.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
6. 6.
   Meanwhile, shred the dried scallops and dried shrimp into smaller pieces.
7. 7.
   Add the shredded seafood, Putian-style fermented soybeans, and chili oil to the pot. Stir well and let the soup simmer for an additional 10 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Putian-style Garbure hot and enjoy!

Treat your ingredients with care...

• Dried scallops — Make sure to soak the dried scallops in water for about 30 minutes before using them in the recipe. This will help rehydrate them and enhance their flavor.
• Putian-style fermented soybeans — Look for Putian-style fermented soybeans in Asian grocery stores or online. They add a unique umami flavor to the dish.

Tips & Tricks

• For a spicier version, increase the amount of chili oil according to your preference.
• Feel free to add other vegetables of your choice, such as mushrooms or bamboo shoots, to enhance the flavors and textures.
• Serve the Putian-style Garbure with crusty bread on the side for a complete meal.

Serving advice

Serve the Putian-style Garbure in individual bowls, garnished with a sprinkle of chopped green onions for freshness. Accompany it with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the shredded seafood on top of the soup as a garnish. This will add visual appeal and showcase the key ingredient of the dish.