Tamarind and Savory Sea Soup

This sea soup has many variants, depending on the fruit that is served. Commonly used spices are sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (lime) - fruit grown on the ground Unfortunately, these fruits are hard to find in the country where I once lived. Therefore, I remade this dish using lemons which are easy to find throughout the year. This soup has a bold taste: sour, salty, slightly sweet, spicy, and umami. For more flavorful broth, save the clams and shrimp or shrimp head itself, bring to a boil for at least 10 minutes, then strain.

INGREDIENTS

Gremolata (optional):

1 tablespoon extra virgin olive oil

4 small cloves garlic, finely chopped

1 bunch of flat-leaf parsley, finely chopped

Grated zest of 2 lemons

Tamarind :

4 cups of seafood broth or water with dissolved fish broth cube

1 lemon juice, plus more to taste

1 teaspoon granulated sugar

2 shallots, chopped

4 tomatoes, chopped

1 pound of fish fillets (such as salmon, monkfish or cod), cut into 4 parts

1/2 pound long beans or green beans, trimmed and cut to 1 inch

4 fresh chilies of your choice

1 tie water spinach or spinach, thick stems removed

Fish sauce, to taste

1 pound of mixed mussels (such as shrimp, shrimp and crab claws), peeled and cooked

Cook rice or dry bread, to be served

PREPARATION

Create gremolata:

In a 3 liter pan, heat the olive oil over medium heat until it sparkles. Add the garlic and cook until light golden, then immediately remove the pan from the fire. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with parsley and lemon zest. Set aside.

Make Tamarind:

Pour the seafood stock into the same pan used for frying garlic. Add lemon juice and sugar to boil over medium heat. Add onions and tomatoes. Cover the pan, reduce heat, and simmer for 5 minutes, or until the onions are transparent and the tomatoes are soft.

Put the fish in a colander or colander and put in a broth. Cook for 3 to 5 minutes, until completely blurred. Be careful not to overcook. Immediately move the fish to the plate and set aside.

Add the beans to the filter and put into the broth. Cook for about 5 minutes, or until the beans are tender but still bright green. Transfer the beans to a plate and set aside.

Add the chili and spinach water to the strainer and add to the broth. Cook for about a minute, or until tender but the color is still bright. Transfer the chilies and spinach to a plate and set aside.

While the broth continues to boil, taste and add fish sauce and more lemon juice as needed. Distribute and arrange fish, shellfish and vegetables into each of the four bowls.

Remove the stock from the heat and put it in a bowl with seafood and vegetables. Sprinkle each dish with gremolata. Serve hot soup, with rice or dry bread.