Filipino Fish Soup

Not very authentic, but came out aromatic and tasty. Nothing was measured, so all quantities below are very approximate.

Ingredients 

  • 1 tsp coconut oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 3 cloves garlic
  • 3 shallots
  • 6 slices ginger
  • 1 stalk lemon grass, optional
  • 6 small green chilies (leave whole for less heat)
  • 1 TB soy sauce
  • 1 tsp absinthe
  • 1 TB white vermouth
  • 1 TB patis fish sauce
  • 1 TB tamarind paste
  • 2 tsp miso paste
  • 1 tsp fish paste or 1 TB dried shrimp
  • 1/2 cup bay scallops
  • 1/2 cup medium shrimp 
  • 1 haddock fillet (or other firm fish)
  • 1 andouille sausage
  • 1 plum tomato, optional
  • 1 scallion

Directions

  1. Make a mirepoix of the vegetables. Saute in a large heavy bottom stock pot until onion is translucent.
  2. Add 1 liter of water, then stir in seasonings. 
  3. Bring to boil and simmer until carrots are almost tender. 
  4. Adjust seasonings of broth. Should be mildly spicy and salty and a bit tangy, but well balanced. 
  5. Add meat and fish and simmer gently until cooked through.
  6. If desired, thicken with cornstarch.
  7. Garnish with chopped scallion. 
  8. Serve with rice or bread. 

  

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