Ingredients

500g squid

500g mussels

500g tomatoes

A quarter of onion

1 shallot

Adequate amount of chilli padi

Half head of garlic

Adequate amount of dill

Cream Appropriate amount

Steps

1

First deal with the seafood part

1.

Clean the mussels After the shells are surfaced, place them in a steamer to steam until they open. After taking out the mussels, remove the hair next to the skirt and set aside. The soup should be kept, but filter the sediment first and set aside.

2.

Tear off the outer skin of the squid (otherwise it will affect the taste and the degree of shrinkage after heating will be different, thus affecting the uniformity of heating), then cut into squid rings and set aside< /p>

Steps

2

Then make the sauce base for the stew

1.

Peel the tomatoes Cut into cubes, cut a quarter of the onion into thin strips, and mince the shallots ~ garlic ~ pinky peppers (removing the seeds depends on

on

u!)

Saute all the side dishes except tomatoes first, then add tomatoes and stir-fry until softened. Finally, add the previously reserved mussel juice, turn down the heat and cook all the side dishes until soft and then turn off the heat

3.

Pour everything into the grinder and sprinkle a little fresh dill together Crush and set aside

Steps

3

Now complete the last step

1.

Take another step A pot (but it is recommended that you clean the previous pot and use it. Not only will you have one less pot to wash in the future, but it will also make your kitchen tidier!) Saute the shallots and add the squid, and add a little cream to reduce the juice.

2.

Then add the previously prepared base sauce to the pot, add the mussels and cook the squid and mussels over low heat

3.

While cooking, slice the baguette into slices and put it in the oven to crisp up

4.

After it is almost cooked, add a little butter according to personal preference. Stir the sauce evenly to coat all the ingredients with the sauce

5.

Finally sprinkle with a little fresh dill and it’s ready to eat!