ingredients

  • 1/3 cup Extra virgin olive oil
  • 2 Tbsps Garlic , minced
  • 1 Onion chopped
  • 2-3 Onion leeks sliced
  • 1 can Diced tomatoes
  • ½ cup Good quality white wine
  • 2 cups Fish broth*
  • 1 cup Shellfish broth
  • 1 pc Shrimp cube
  • 1 Fresh lapu-lapu (approximately 1.5 kilos) fillet sliced into large chunks
  • ¼ kilo Fresh shrimps
  • ½ kilo Fresh mussels , washed and boiled in 1/2 cup water
  • ½ kilo Fresh clams , washed and boiled in ½ cup water
  • ¼ kilo Fresh squid , cleaned and cut into 1-inch rings
  • ¼ tsp Paprika
  • Dash of cayenne pepper
  • A pinch of saffron
  • Salt and pepper to taste
  • Chopped fresh parsley

steps

  1. Prepare fish stock. Boil shellfish in separate small pots until shells open. Reserve stock. In a large pot, heat olive oil. Sauté garlic and onions until tender. Add onion leeks and continue sautéing. Pour in canned tomatoes and white wine. Simmer for 3 minutes. Pour in fish broth and shellfish broth (from boiled clams and mussels). Dissolve shrimp cube in the stock and bring to a boil.
  2. Add fish fillet, then shrimps. Bring soup to a boil again before adding the mussels and clams. Lastly, mix in the squid.
  3. Season with paprika, cayenne pepper, saffron, salt and pepper. Just before serving, add chopped parsley. Serve hot with crusty bread and aoili on the side.