Vietnamese Seafood Volcano Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon chili sauce (I recommend Sriracha)
1 tablespoon tomato sauce
2 medium tomatoes, cut into eighths (about 8 oz)
3 tablespoons fish sauce
2 tablespoons sugar
3 cups chicken stock
2 tablespoons lime juice (tamarind juice can also be used)
8 ounces fish fillets, cut into small pieces
4 ounces scallops, sliced
4 ounces raw shrimp, peeled and de-veined
12 mussels, scrubbed clean
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 leaves cilantro, for garnishing (optional)

Preparation

Heat oil in a wok.
Lightly brown garlic and shallots.
Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
Blend well, then simmer for 2-3 minutes.
Add stock with tamarind juice or lime juice. Bring to a boil.
Add seafood and wine to stock. Bring back to boil.
Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
Taste soup and adjust seasoning to your liking with salt & pepper.
Garnish with cilantro leaves and serve hot.