AuthorBiteSizedA rich and creamy seafood soup popular in the province of Cavite!
In a large saute pan over medium-low heat melt the margarine and the butter.
Sprinkle in the all-purpose flour and mix. Cook the flour for about 1-2 minutes or until the mixture turns tan.
Add in the water and to dilute the roux. Using a whisk, mix well to avoid any lumps. When the liquid turn smooth add the seafood broth or shrimp cube.
Carefully add the white onion, celery stalk, and sliced carrots. Let it boil for 10 minutes or until the vegetables have cooked.
Add in the white fish fillet, alimasag, shrimps, squid, and mussels into the soup and let the seafood cook for another 6-7 minutes.
Five minutes before turning off the heat add in the red and green bell pepper and evaporated milk. Season with salt and pepper. Serve hot.
Ingredients
Directions
In a large saute pan over medium-low heat melt the margarine and the butter.
Sprinkle in the all-purpose flour and mix. Cook the flour for about 1-2 minutes or until the mixture turns tan.
Add in the water and to dilute the roux. Using a whisk, mix well to avoid any lumps. When the liquid turn smooth add the seafood broth or shrimp cube.
Carefully add the white onion, celery stalk, and sliced carrots. Let it boil for 10 minutes or until the vegetables have cooked.
Add in the white fish fillet, alimasag, shrimps, squid, and mussels into the soup and let the seafood cook for another 6-7 minutes.
Five minutes before turning off the heat add in the red and green bell pepper and evaporated milk. Season with salt and pepper. Serve hot.
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