Ingredients:
Clam | 20 gm |
Prawns 25-30 | 20 gm |
Crab Stick | 20 gm |
Garlic | 05 gm |
Onion | 05 gm |
Mussels | 20 gm |
Pilate Tomato | 50 gm |

Method:
- Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, � teaspoon salt, and � teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more oil ,saut� onion garlic, chili and shrimp paste, cook well to make a paste.
- Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in � teaspoon each salt and pepper. Taste and adjust seasoning.
- Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and � teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
- When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Off heat, stir in a tablespoon of butter or drizzle servings with olive oil.
Critical Details:
- Allergen Details:
? Eggs ? Fish ? Milk ? Peanuts ? Shellfish
? Soy ? Tree Nuts ? Wheat - Intolerance Details:
? Gluten ? Lactose ? Yeast

Executive Chef
Marriott Kathmandu