675 ml Chicken stock
2 tablespoons Tamarind juice or lime juice
225 g Fish fillet, cut into small cubs
115 g Fresh scallops, sliced
115 g Raw peeled shrimps
12 Clams or mussels, scrubbed clean
2-3 tablespoons Dry white wine or sherry
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
2 sprigs Coriander (cilantro) leaves, for garnishing
1 tablespoon Vegetable oil
2 cloves Garlic, finely chopped
2 Shallots, finely chopped
1 tablespoon Chili sauce
1 tablespoon Tomato sauce
2 medium Tomatoes, chopped
3 tablespoons Fish sauce
2 tablespoons Sugar

Heat oil in a wok and pan. 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 the boil. Just before serving, add seafood and wine or sherry to stock. Bring back to boil. Cover and simmer for 3-4 minutes until clam or mussel shells have opened, discard any that remain closed after cooking. Taste soup and adjust seasoning, to your liking. Garnish with coriander (cilantro) sprigs and serve hot.

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