Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils
Ingredients
300 g fish fillet, cut into chunks
150 g shrimp, shelled
150 g squid, each cut into 3 crosswise
1/2 Tbsp calamansi juice
1/3 tsp salt
2 Tbsp garlic, crushed
1/3 cup onion, red, sliced
3/4 cup carrot, cut into chunks
1 cup potato, cut into chunks
1 pouch Tomato Sauce (200g)
3/4 cup water
1/3 tsp salt
1/4 tsp pepper 1 pc bay leaf/laurel leaf
100 g Baguio beans, cut 1 1/2-inch long
Preparation
1. Sprinkle seafood with calamansi juice and salt. Fry the fish, then set aside.
2. Sauté garlic, onion, carrots, and potatoes. Add Tomato Sauce, water, salt, pepper, and bay leaf.
Simmer for 15 minutes.
3. Add squid, shrimps, fish and baguio beans. Simmer for another 5 – 10 minutes.
