Seafood soup with XO sauce
Seafood soup with XO sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, seafood soup with xo sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Seafood soup with XO sauce is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Seafood soup with XO sauce is something which I have loved my entire life. They’re fine and they look wonderful.

Seafood soup with XO sauce Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood soup with xo sauce. For mine, I am going to make it a little bit tasty. Seafood soup with XO sauce is one of the most favored of recent trending meals on earth.

To get started with this particular recipe, we must first prepare a few components. You can have seafood soup with xo sauce using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Seafood soup with XO sauce:
  1. Take 1 pound mixed seafood, shrimp, squid, mussels, and octopus
  2. Get to taste salt
  3. Make ready 3.5 grams bonito flakes
  4. Take 1 tablespoons butter
  5. Make ready to taste XO sauce

The 'XO' comes from the same denotation assigned to cognac, "extra old", even though this sauce doesn't use cognac in the creation of it. It uses dried seafood such as scallops and shrimp, along with dried ham. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and.

Instructions to make Seafood soup with XO sauce:
  1. Heat up the butter and add the seafood except octopus and bonito flakes. The seafood should make its own liquids. If not add a half a cup of water.
  2. Cut your octopus up. Remove the mouth/beak, if its there
  3. Add to soup
  4. Simmer 3 minutes till bubbling add bonito flakes the smokey aromas and flavoring adds so much to the soup
  5. Add the XO sauce to your tasting.
  6. Serve hot hope you enjoy the delicate taste of the ocean with a slight smokey flavor. I hope you enjoy!

XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and. This dried seafood-based sauce resembles the Fujianese shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention. Legend has it, a cook at the Peninsula Hotel in Kowloon developed the sauce and named it after the pricy drink-of-the-moment, XO cognac.

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