SEAFOOD STEW

INGREDIENTS:

2 slices (300g) fish (salmon, tuna, or dorado)

2 pcs. (150g) shrimps, shells, removed

150g squid, each cut crosswise into 3

8 cloves garlic, crushed

1 medium onion sliced

1 small (150g) carrot, cut into chunks

1 medium (200g) potato, cut into chunks

1 can (227g) tomato Sauce

1 bay leaf

14 pcs. (100g) baguio beans, cut into 1-1/2” long

HOW TO COOK:

1. Sprinkle  seafood  with 1 tbsp.  calamansi  juice and 1/3 tsp. iodized salt (or  1 tsp. rock salt). Half-fry fish, then  set aside.

2. Saute   garlic, onions, carrots, and potatoes. Add  tomato sauce, 1 cup water, 1/3 tsp. iodized salt,  ¼ tsp. pepper and bay  leaf. Simmer  for 15 minutes.

3. Add squid ,shrimps, fish and baguio beans. Cook  for another  5 to 10 minutes.