Macanese Seafood Soup

Ingredients

While the original Sishen Soup from Chinese cuisine focuses on a clear broth with delicate flavors, Macanese Seafood Soup incorporates a blend of Chinese and Portuguese influences. The Macanese version uses a richer and more flavorful broth, often seasoned with spices like turmeric, paprika, and cinnamon. Additionally, Macanese Seafood Soup typically includes a wider variety of seafood, such as clams and fish, to showcase the abundance of fresh seafood available in Macau. We alse have the original recipe for Sishen Soup, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, clams, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, clams, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cinnamon stick 1 cinnamon stick
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced red bell pepper, carrot, and tomato to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the turmeric powder, paprika, cinnamon stick, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the mixed seafood to the pot and pour in the fish or vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the seafood is cooked through.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Remove the cinnamon stick and bay leaf from the soup.
7. 7.
   Serve the Macanese Seafood Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful not to simmer it for too long.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the soup with crusty bread or steamed rice for a more substantial meal.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the flavors, let the soup sit for a while before serving to allow the spices to meld together.
• Don't forget to remove the cinnamon stick and bay leaf before serving.

Serving advice

Serve the Macanese Seafood Soup as a comforting and satisfying main course. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the seafood and vegetables to shine through.