1.After cleaning the Perch fillet , wipe the surface with a paper towel, fry the fish in a hot pan, fry for 5 minutes on medium and small fire, wait until the surface is reddish, and then fry for 5 minutes before serving.
2.Put the shrimp head and shrimp shell into the pot and fry a little. Then, together with the fried fish, put in the broth and boil the fish into a fish soup. (Grass shrimp to the head to peel the shell, Wenyu soaked in water to spare)
3.Saute the garlic, onions, shallots, and then add celery, carrots, potatoes, garlic puree, chili powder, pepper, stir-fry, then stir-fry the tomato and saute until soft, add tomato paste and stir fry until rolled That is to complete the vegetable soup base.
4.After filtering the fish soup, add the vegetable soup base, roll for 30 minutes on low heat, then add the grass shrimp, clams and cook until the shell is opened, then season with salt. It is finished by pouring olive oil before the pot.
