Fry half a stick of pressed garlic in 2 tbsp oil until fragrant, then pour in half a litre of water, add seafood, salt, pepper, chilli and simmer for about 5-10 minutes. Drain, do not discard the broth.
The meat should be tender.
Cut the onion and scallions into chunks, the pumpkin into cubes, the peppers and tomatoes into strips and marigolds. Sauté the chopped onions, deli onions, and if you used puree, the oil (it will lose its pungency). Pour in the strained broth, add the passata (if you didn’t use puree), Italian herbs and cook until the vegetables are soft. Taste if there is enough garlic in the mixture. It should be quite strong.
Add the cooked seafood and season with worchester, rice vinegar, Erythritol. The resulting mixture smells of garlic, herbs and tastes sweet-sour-salty.