MILK FISH SOUP RECIPES
PINATISANG BANGUS (MILKFISH SOUP WITH FISH SAUCE)
Provided by Connie Veneracion
Categories Soup
Total Time 9 minutes
Prep Time 5 minutes
Cook Time 4 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Crush and peel the garlic. Peel the shallots. Dice the tomatoes. Cut the onion leaves into one-inch lengths.
- Cut the bangus belly fillets into serving size pieces. How large or how small depends entirely on you. I normally cut each fillet into four portions.
- Heat the cooking oil in a pot.
- Saute the garlic, shallots and tomatoes for a couple of minutes or until the tomatoes start to soften and render color.
- Pour in the fish broth. Season with patis. Bring to the boil.
- Add the bangus belly fillets, allow to broth to boil again, lower the heat and simmer for about three minutes (see notes after the recipe).
- Add the onion leaves to the pot. Sprinkle with pepper. Stir gently and simmer for about 30 seconds longer.
NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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