The Philippine COokbook/Reynalado Alejandro 1985

Fish Soup (Sopa de Mariscos)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds fillets of any fish with white meat 3 cups water 1 cup chopped leeks
1 onion, quartered 30 clams 1/2 cup minced onion
1 cup tomato sauce 1/4 cup olive oil salt and freshly ground pepper to taste
1 teaspoon sugar 2 tablespoons minced garlic 1/4 cup croutons
2 tablespoons raw rice 1/2 pound squid, sliced into 1/2-inch-thick rings 1/2 pound medium-size shirmps, sheeled and deveined
2 cups fresh or frozen crabmeat, cooked salt and freshly ground pepper to taste 2 hard-boiled eggs, sliced
2 tablespoons minced parsley



1 In a small pot, boil fish fillet in water with the onion and leeks. Strain and set aside the stock. Cut fish into chunks. Set aside.
2 In a small pot, boil clams in enough water to cover until they open. Strain and set aside clam stock. Remove clams from their shells.
3 In a small skillet, saute onion and tomato sauce in 1 tablespoon of olive oil. Season with salt, pepper and sugar. Set aside.
4 In a large saucepan, heat the rest of the olive oil and brown the garlic. Remove garlic and set aside. Fry the croutons in the same oil. Remove and set aside. Add the rice, squid and shrimps. Pour in all of the fish stock and simmer for 20 minutes. Add clam broth if more liquid is desired. Add the fish, clams, crabmeat and tomato sauce and garlic bits. Mix everything well, adding more clam broth as needed. Season with salt and pepper. Add croutons.
5 Transfer to a serving dish. Serve hot, garnished with egg slices and parsley.

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