Hot Pepe Soup | TASTE

In a large pot, combine the fish stock, onion, ginger, garlic, habanero, bay leaf, crayfish powder, and white pepper, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon, for 5 minutes. Add the tilapia, shrimp, and scallops. Return to a boil over high heat. Reduce the heat to low and simmer until the seafood is cooked and fragrant, another 6 to 8 minutes. Add salt to taste and stir to incorporate. Use the back of the wooden spoon to crush the habanero into the broth to release the spiciness. (The more you crush, the spicier it will be.) Serve hot in bowls, topped with the scallions and basil, with lemon wedges on the side to squeeze into the soup.