Seafood Sinigang Sour And Savory Seafood Soup Recipes

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)

Seafood Sinigang (Sour and Savory Seafood Soup) image

Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.

Provided by Jacqueline Chio-Lauri

Categories Soup/Stew Dinner Philippines Seafood Shellfish Fish Salmon Shrimp Lemon Juice Lemon Tomato Green Bean Spinach Dairy Free Peanut Free

Yield 4 servings

Number Of Ingredients 18

Ingredients

Gremolata (optional):
1 tablespoon extra virgin olive oil
4 small cloves garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped
Grated zest of 2 lemons
Sinigang:
4 cups seafood stock or water with dissolved fish bouillon cubes
Juice of 1 lemon, plus more to taste
1 teaspoon granulated sugar
2 red onions, chopped
4 tomatoes, chopped
1 pound fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces
1/2 pound long beans or green beans, trimmed and cut into 1-inch pieces
4 fresh whole chiles of your choice
1 bunch water spinach or spinach, thick stems removed
Fish sauce, to taste
1 pound mixed shellfish (such as prawns, shrimp, and crab claws), shelled and cooked
Cooked rice or crusty bread, for serving

Steps:

Make the gremolata:
In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
Make the sinigang:
Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and 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.
Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
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, with rice or crusty bread.

MUSSEL SINIGANG (SOUR SOUP) AS MADE BY CHEF TARA MONSOD RECIPE BY TASTY

Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod Recipe by Tasty image

Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It's perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.

Provided by Tara Monsod

Time 40m

Yield 1 serving

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 ½ tablespoons garlic, minced
1 fresh ginger, peeled and thinly sliced
1 shallot, thinly sliced
½ cup cherry tomato
1 lb mussels, scubbed and debearded
2 serrano peppers
3 long red peppers
½ cup chinese long beans, cut into 2 in (5 cm) pieces
2 cups vegetable broth
2 tablespoons tamarind paste
1 tablespoon fish sauce, plus more to taste
2 cups baby spinach
1 radish, thinly sliced
1 scallion, thinly sliced
jasmine rice, cooked

Steps:

Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2-3 minutes.
Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2-3 minutes.
Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2-3 minutes.
Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
Enjoy!

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