Asian Seafood Soup

• 1/2 cup light soy sauce
• 2 tablespoons rice wine mirin
• 1 lime finely grated zest and juice
• 1 tablespoon brown sugar
• 12 mussels medium black, scrubbed, de-bearded
• 12 shrimp raw king, peeled, de-veined, tails intact
• 8 baby octopus cleaned, halved
• 7 ounces salmon fillet skinned, cubed
• 1 teaspoon peanut oil
• 1 tablespoon fresh ginger chopped
• 2 cloves garlic crushed
• 3 cups fish stock
• 2 tablespoons fish sauce
• 1 sweet potato small, peeled, halved, thinly sliced
• 2 ounces baby spinach leaves chopped
• 2 scallions sliced

1. In a large bowl combine soy sauce, mirin, lime zest and juice and sugar.
2. In a second bowl, combine mussels, shrimp, octopus and salmon and pour one-third of the soy sauce mixture over.
3. Heat oil in a large saucepan on high. Cook ginger and garlic for 1 min, until aromatic. Stir in stock, 1 cup water, fish sauce and reserved soy mixture. Bring to a boil. Add sweet potato. Simmer for 3 mins.
4. Add undrained seafood to the pan and gently stir. Cook for 2-3 mins, until mussels open (discard any that do not open). Add spinach and simmer, uncovered, for 1 min, until spinach wilts. Serve topped with scallions.

soy sauce, rice wine mirin, lime, brown sugar, mussels, shrimp, octopus, salmon fillet, peanut oil, ginger, garlic, fish stock, fish sauce, baby spinach, scallions

Taken from www.yummly.com/recipe/Asian-Seafood-Soup-1407548 (may not work)