Seafood sinigang recipe: a sour and savoury soup delight

Ingredients for Seafood sinigang (sour and savoury seafood soup)

• 15 ml extra virgin olive oil

• 4 small cloves garlic, finely chopped

• 1 bunch flat-leaf parsley, finely chopped

• grated zest of 2 lemons

• 960 ml seafood stock or water with dissolved fish bouillon cubes

• juice of 1 lemon, plus more to taste

• 5 ml caster sugar

• 2 red onions, chopped

• 4 tomatoes, chopped

• 450 g fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces

• 225 g long beans or green beans, trimmed, cut into 2.5 cm pieces

• 4 fresh whole chillies of your choice

• 1 bunch water spinach or spinach, thick stems removed

• fish sauce, to taste

• 450 g mixed shellfish (such as prawns and crab claws), shelled, cooked

• cooked rice or crusty bread (for serving)

How to make Seafood sinigang (sour and savoury seafood soup)

1. Heat the olive oil in a 3-litre saucepan over medium heat until shimmering. Add the garlic and cook until light golden, then immediately remove the saucepan from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Stir in the parsley and lemon zest, then set aside.

2. Pour the seafood stock into the same saucepan used for the garlic. Add the lemon juice and sugar, then bring the mixture to a boil over medium heat. Add the onions and tomatoes, cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.

3. Place the fish in a strainer or colander and immerse it in the simmering broth. Cook for 3–5 minutes, until opaque throughout, being careful not to overcook. Transfer the fish to a plate and set aside.

4. Add the beans to the strainer and immerse them in the simmering broth. Cook for about 5 minutes, or until tender but still vibrant green. Transfer the beans to a plate and set aside.

5. Place the chiles and water spinach in the strainer and immerse them in the simmering broth. Cook for about 1 minute, or until tender but still vibrant in colour. Transfer the chiles and spinach to a plate and set aside.

6. While the broth continues to simmer, taste and adjust the seasoning with fish sauce and more lemon juice as needed.

7. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.

8. Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, accompanied by rice or crusty bread.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.