Vietnamese Seafood Volcano Soup

• 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)

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

vegetable oil, garlic, shallots, chili sauce, tomato sauce, tomatoes, fish sauce, sugar, chicken stock, lime juice, fish, shrimp, mussels, white wine, salt, ground black pepper, cilantro

Taken from www.food.com/recipe/vietnamese-seafood-volcano-soup-273840 (may not work)