Tomato Seafood Pot

For 4
Cooking time:
30 mins
Swanson Clear Chicken Broth 1L
Clams ½ catty
Prawn 8 pcs
Squid 1 pc
Garoupa fillet 4-6pcs (about 1 slice of garoupa)
Onion ½ pc (slice into strips)
Minced garlic 4tsp
Tomato 3 pcs (slice into pieces)
Tomato paste 50g
Bay leaf 1 pc
Dried Italian herbs ½tsp
Parsley as appropriate
Salt 1 tsp
Sugar 1 tsp
Vinegar 1 tbsp
Black pepper as appropriate
Rinse all seafood. Purge sand from clams. Devein the prawns. Remove the insides of the squid and slice it into rings.
Heat the pot. Add minced garlic and onion, stir fry in medium heat until fragrant, then add the tomatoes and stir fry for 1 minute.
Mix in the tomato paste, Swanson Clear Chicken Broth, bay leaf, dried herbs and the seasoning. Bring it to boil with lid and simmer in low heat for 15 minutes.
Add all seafood, boil for 2-3 minutes in high heat until well cooked. Sprinkle with parsley.

After the soup thickens, add in pasta and cheese powder for a heartier meal.