Buy the freshest seafood for this recipe. The best way to check for freshness? Smell it—truly fresh seafood has no odor.Serves 4 Prep Time 20 minutes Cooking Time 20 minutes
1/4 cup oil1 tablespoon garlic1/2 onion, minced1/4 kilo squid, sliced into rings1 small can tomato paste1/2 cup tomato sauce3 tablespoons sugar2/3 cup flour mixed with 1 cup waterFor stock1 small alimasag, divided into 21 cup fish fillet, cut into 2 inch cubes6 1/2 cups chicken stock1 onion, sliced into rings2 slices ginger1 bay leaf1/3 cup leeks, sliced diagonally1 tablespoon salt1/2 teaspoon pepper
1 Put all the ingredients for stock in a pot and bring to a boil. Scoop out fish cubes and transfer to a small bowl. Strain out remaining ingredients and reserve broth.2 In a pan, sauté garlic and onions in oil. Then add prawns and squid and cook until prawns turn pink. Add in fish cubes and broth and stir.3 Add in tomato paste, tomato sauce and sugar and bring soup to a boil. Check seasoning.4 Thicken with flour dispersed in water and simmer until boiling.5 Ladle into soup bowls and serve with garlic toast
Photography by Ocs Alvarez
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