INGREDIENTS:
- 200 grams mussels
- 4 pcs crab, cut into 2
- 200 grams clams
- 200 grams squid, cut into rings
- 250 grams shrimps,trimmed
- 250 grams fish fillet (cream dory), cut into serving size
- 2 bundle of string beans, cut into 2-inch long
- 2 pcs eggplant, sliced diagonally
- 1 bundle of pechay, trimmed
- 1 banana heart (puso ng saging), sliced diagonally
- 2 cloves garlic
- 1 onion, chopped
- 3/4 cup peanut butter
- 5 cups seafood broth
- 2 tsp annatto seeds (atsuete)
- salt, to taste
- 2 tbsp cooking oil
- 2 tbsp cornstarch, dissolved in 1/2 cup of water
- salt and pepper to taste
- 5 tbsp bagoong guisado (as condiment)
HOW TO COOK:
- Steam fish fillet, crab, prawns, clam and mussels until cooked.
- Slice the fish fillet in to serving sized and cut the crab in halves then set aside.
- Set aside the liquid used to steam the seafood.
- Heat up the oil, then put in the atsuete(annatto) seeds until the oil becomes deep red.
- Remove the seeds from the oil by straining them.
- Sauté garlic and onions in oil until onions become translucent.
- Add the broth from which you steamed the seafood with.
- Stir in the peanut butter, salt and pepper.
- Add the vegetables and simmer, don’t overcook the veggies only half-done.
- Add clam, mussels and prawns and simmer for another 6 minutes.
- Add pechay, crab and fish fillet slices and simmer for another 3 minutes.
- Serve with bagoong alamang guisado or shrimp paste.
SOURCE: pinoyrecipe.net
IMAGE: delmonte.ph
