Taiwanese🥣 Soups & stews

Waterless Tomato Seafood Hotpot

Name: Waterless Tomato Seafood Hotpot
Total time: 1 h 45 min
Cuisine: Taiwanese
Ingredients: 2000 g beefsteak tomatoes; ~200-300 g cherry tomatoes; 2 onion; 60 g garlic; 2 tbsp tomato paste; ~2-3 tbsp butter; ~2-3 tbsp olive oil; ~½ cup white wine; ~1 tsp salt; ~¼ tsp black pepper; ~300-400 g squid; ~300-400 g fish fillet; ~300-400 g shrimp; ~500-600 g clams; ~2-3 tbsp parsley; ~1-2 cups hot water

⏱ 105 min

A hotpot made entirely from the natural flavors of tomatoes, onions, and seafood without any added broth. The sweet tomato and fresh seafood create a rich, savory broth perfect for winter dining.

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

簡單的無水番茄海鮮鍋，就算搭配牛肉也超級好吃！番茄湯當火鍋湯底也超棒

Watch on YouTube

Ingredients

beefsteak tomatoeschoose ripe red tomatoes for better flavor2000 g
cherry tomatoesoptional, adds natural sweetness~200-300 gest.
onionsmall yellow onions, diced finely2
garlicminced, adjust to taste60 g
tomato pasteoptional, enhances color and depth2 tbsp
butteradded when pan is cold~2-3 tbspest.
olive oilprevents butter from burning~2-3 tbspest.
white wineoptional, add gradually for flavor~½ cupest.

Steps

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1
Select about 2000g of ripe red beefsteak tomatoes. Lightly score each tomato with an X on the skin.
2
Bring a pot of water to a boil, then blanch tomatoes for 1-2 minutes until skin splits. Remove and cool in ice water for 1-2 minutes.
3
Peel the tomatoes and cut into small dice. Set aside.
4
Dice 2 small onions very finely and mince about 60g of garlic.
5
Heat a heavy-bottomed pot over medium heat, add butter to the cold pan, then a splash of olive oil. Once butter foams, add the diced onions.
6
Cook on medium-low heat, stirring occasionally, until onions become soft and translucent, then add minced garlic.
7
Season with salt and black pepper, continue stirring until onions become very soft and paste-like.
8
Add tomato paste and mix until all onions are well coated with the paste.
9
Add all the diced tomatoes to the pot and increase heat to bring to a boil.
10
Stir and mix well, allowing tomatoes to release their juices and form a broth. Maintain a gentle boil for about 10 minutes. Optionally add white wine gradually for extra flavor.
11
Reduce heat to very low, cover the pot and simmer for 1-1.5 hours until tomatoes fully break down and create a concentrated broth.
12
Prepare seafood: squid, fish fillets, shrimp, and clams. If using fish with skin, briefly salt and wine to remove fishiness, then scald the skin with hot water.
13
Once the tomato base is ready, add hot water if you want more broth and let it boil for 5-8 minutes to blend flavors.
14
First add clams to the simmering broth, then once they open, reduce heat and add remaining seafood.
15
Place fish fillets on top and press gently into the broth. Either leave uncovered or cover and simmer for about 3 minutes until fish is just cooked through.
16
Garnish with fresh parsley and serve.

Waterless Tomato Seafood Hotpot

Ingredients

Steps

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