Ingredients:

• Olive Oil, 1 tablespoon
• Garlic, 2 cloves (sliced)
• Canned Tomatoes, 2 cans
• Vegetable Stock, 6 cups
• Carrot, 1 (chopped into small sections)
• Celery, 1 (chopped into small sections)
• Crab, 1
• Fish Fillet, 200 grams
• Prawns, 200 grams
• Squids, 200 grams
• Saffron, a pinch (steeped in water)
• Black Pepper, a pinch
• Parsley, 1/4 cup

Instructions:

1. In a 6.0L Thermos® Shuttle Chef® inner pot, cook garlic slices with olive oil over medium-high heat until fragrance.
2. Add canned tomatoes, vegetable stock, chopped carrots and chopped celery. Bring the contents to a rapid boil.
3. When boiling, reduce to medium heat and continue cooking for 20 minutes.
4. When boiling, add crab, fish fillet, prawns, squid and saffron.
5. Cover inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 60 minutes.
6. Before serving, add black pepper and parsley.

Recipe and photo courtesy of Thermos Malaysia