Seafood Stew is another great way to prepare a fish dish aside from the usual fried fish, tinola or any other dish that we usually have on our tables. This Seafood Stew is also a must-try for the fish lovers out there.
Ingredients:
- 200 g lean fish fillet (salmon, tuna, dorado), cut into chunks
- 20 pcs (150 g) shrimps, shelled
- squid, ink sac removed then each cut crosswise into 3 pcs
- 1 tbsp calamansi (lemon juice)
- 8 cloves garlic, crushed
- 1 medium (50g) onion, sliced
- 1 small (100 g) carrot, cut into chunks
- 1 medium (150 g) potato, cut into chunks
- 1 can (227 g) DEL MONTE Tomato Sauce
- 1 cup water
- 1 pc bay leaf
- 100 g baguio beans (snap beans), cut into 1 1/2" long pcs
Procedure:
1. Sprinkle seafood with calamansi juice and 1 tsp. iodized fine salt (or 1 tbsp. iodized rock salt). Half fry fish then set aside.
2. Carrots and potatoes. Add DEL MONTE Tomato Sauce, water, 1 tsp. iodized fine salt (or 1 tbsp. iodized rock salt), 1/4 tsp. pepper and bay leaf, Simmer for 15 minutes.
3. Add squid, shrimps, fish and Baguio beans. Cook for another 5-10 minutes