In a large stock pot, heat 3 tbsp olive oil and add leeks, onion and garlic. Let them sweat over medium-low heat. Add the canned tomato and tomato puree until they break down. Add bay leaves, thyme, and saffron.
Add peeled carrots and potatoes to start cooking. Then add the stock and bring to a boil.
When soup and potatoes are ready, add the seafood at intervals and cook.
Take out seafood when cooked. Served w/ toast.
Toast:
Infused some olive oil w/ any herbs then lightly brush on sliced baguette slices.
Toast at 180 °C until golden brown. Set aside.
Notes
For fish, can buy frozen fillets - any kind of fish - if possible.. you can mix and match fishes.
Get vegetable stock cubes too. I think my recipe not 'gao' enough.
Chicken cubes can be used as we don’t have the fish stock cubes here. Ikan bilis is not ideal.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
