INGREDIENTS

4 cups water
2 tsp ginger, sliced
10 pcs medium size shrimps, shelled and deveined
4 pcs crabs, cut in half
100 grams squid, skin and ink sacs removed sliced into rings
100 grams white fish fillet, sliced
100 grams mussels
1 tbsp cooking oil
2 tbsp butter
½ cup chopped onion
2 tsp minced garlic
1 cup carrots, sliced into coins
½ cup celery, sliced
3 tbsp all-purpose flour
1 pc shrimp bouillon
1-410 ml Angel Evaporated Filled Milk
½ cup red bell pepper, cut into cubes
½ cup green bell pepper, cut into cubes
salt and pepper to taste
chopped parsley (optional)

PROCEDURE

1. Boil water and ginger in a large pot. Quickly blanch shrimp, crabs, squid, fish fillets and mussels. Remove seafood from the pot and set aside. Reserve stock.
2. In another pot, heat oil and butter. Saute onion and garlic. Cook until soft and aromatic. Add carrots and celery. Continue cooking until the vegetables are half cooked.
3. Add all-purpose flour. Mix until combined and heated through. Add in reserved stock, shrimp bouillon and bring to a quick boil.
4. Add back seafood into the pot and Angel Evaporated Filled Milk. Slowly simmer for 10 to 15 minutes. Add bell peppers and season with salt and pepper.
5. Ladle soup into bowls and garnish with chopped parsley.