This dish is a version of one I had at Fig restaurant in the Fairmont hotel in Santa Monica, Calif. That broth had no tomatoes, which I added to mine because tomatoes are so good right now.
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 teaspoons Thai red curry paste
- 2 cups chopped fresh tomatoes
- 1 cup fish or chicken stock
- ½ cup water
- ¼ cup white wine
- 12 mussels
- 12 medium scallops
- 12 large shrimp
- 2 squid bodies, cut into 1/2-inch rings
- Salt and freshly ground pepper
- ¼ cup mint sprigs
Heat oil in a sauté pan or wide pot over medium heat. Add onion and sauté for 2 minutes or until softened. Add garlic and ginger and sauté until fragrant. Stir in curry paste and cook 1 minute longer. Stir in tomatoes and sauté for 2 minutes or until softened. Add stock and water and bring to a boil. Turn heat to medium-low and simmer gently for 15 minutes or until flavours are combined.
Heat wine in a separate pot on high heat and add mussels. Steam until opened (about 3 minutes) and discard those that don't. Strain broth into tomato base.
Add scallops and shrimp and simmer gently for 2 minutes, then add squid rings and cook another 2 to 3 minutes or until squid is tender. Toss in mussels. Season with salt and pepper to taste. Scatter over mint sprigs. Serves 4 to 6.