Make Jacqueline Chio-Lauri's seafood sinigang

Name: Make Jacqueline Chio-Lauri's seafood sinigang
Total time: 75 min
Ingredients: 1 tbsp extra virgin olive oil; 4 small cloves garlic, finely chopped; 1 bunch flat-leaf parsley, finely chopped; Grated zest of 2 lemons; 950ml seafood stock or water with dissolved fish bouillon cubes; Juice of 1 lemon, plus more to taste; 1 tsp granulated sugar; 2 red onions, chopped; 4 tomatoes, chopped; 450g fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces; 225g long beans or green beans, trimmed and cut intoÂ 2.5cm pieces; 4 fresh whole chilis of your choice; 1 bunch water spinach or spinach, thick stems removed; Fish sauce, to taste; 450g mixed shellfish (such as prawns, shrimp, and crab claws), shelled and cooked; Cooked rice or crusty bread, for serving

foodism.co.uk

This sour and savoury seafood soup – seasoned with vibrant gremolata and a welcoming punch of fish sauce – is a Filipino favourite for a very good reason.

View full recipe on foodism.co.uk

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Ingredients

1 tbsp extra virgin olive oil
4 small cloves garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped
Grated zest of 2 lemons
950ml seafood stock or water with dissolved fish bouillon cubes
Juice of 1 lemon, plus more to taste
1 tsp granulated sugar
2 red onions, chopped
4 tomatoes, chopped
450g fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces
225g long beans or green beans, trimmed and cut intoÂ 2.5cm pieces
4 fresh whole chilis of your choice
1 bunch water spinach or spinach, thick stems removed
Fish sauce, to taste
450g mixed shellfish (such as prawns, shrimp, and crab claws), shelled and cooked
Cooked rice or crusty bread, for serving