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Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water. (I used the cod bones and skin this time.) Heat olive oil and garlic over medium heat. Once it becomes fragrant, add onion and carrot and saute. Push the veggies from Step 2 to the side. Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant. Add the clams, turn up to high heat and saute a little. Add white wine and cover immediately, and steam until the shells open. Once the shells open, set aside the clams and shrimp. Add the canned tomatoes, water, consomme cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs. Skim off the scum once it boils. Add cabbage, mushrooms, and sausages and simmer. Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens. Adjust the taste with salt and pepper, and it's done Garnish with aioli sauce, made by mixing grated garlic into mayonnaise, if you like. Make this into a risotto to finish! Add cooked rice, pizza cheese, and as much grated cheese as you like, and it's done after simmering for a little bit The charred cheese tastes awesome!
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Tomato-chili curry paste — robust Madras-style curry
Dual-sided hot pot — spicy/mild broth, shabu shabu, communal dining
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese clay pot for rice, hot pot, steaming