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 oil
1 tablespoon garlic
1/2 onion, minced
1/4 kilo squid, sliced into rings
1 small can tomato paste
1/2 cup tomato sauce
3 tablespoons sugar
2/3 cup flour mixed with 1 cup water
1 small alimasag, divided into 2
1 cup fish fillet, cut into 2 inch cubes
6 1/2 cups chicken stock
1 onion, sliced into rings
2 slices ginger
1 bay leaf
1/3 cup leeks, sliced diagonally
1 tablespoon salt
1/2 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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