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Farmer Bread with Creamy Seafood


  • Del Monte Creamy Mushroom Soup 1 box

  • Farmer Bread 1 pc

  • Scallop 4-6 pcs

  • Blue Mussel 300g

  • Fish Fillet 1 pc

  • Asparagus 3-4 pcs

  • Mushrooms 4 pcs

  • Onion ½ pc

  • Mozzarella Cheese 50g

  • Pepper 1 pinch

  • Corn starch Water


  1. Preheat the oven to 190ºC. Cut the fish fillet into pieces; cut the asparagus into sections; chop the onion and cut the mushrooms in four.

  2. Remove the top of the farmer bread, empty the center (which can be reserved for Caesar salad), and put it into the oven and bake for 5 minutes.

  3. Heat the pan over high heat until it smokes, add appropriate amounts of oil, add the scallops and fish fillet. Fry both sides quickly until golden (about 20 seconds per side) and set aside.

  4. Use the same pot and saute the onions until slightly soft. Then, add the blue mussels, cover and cook for 1 minute.

  5. Remove the cover and some of the mussels shells and add the mushroom soup, chopped mushroom, asparagus, and pepper. If the soup is not thick enough, add a proper amount of corn starch water, mix well and turn off the heat. Add the fish fillet and scallops and mix well.

  6. Scoop the seafood soup into the farmer bread, sprinkle with cheese, and bake until the cheese is melted. Ready to serve.


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