8-10 Servings

Ingredients:
1/4 cup extra virgin olive oil
1 cup minced onions
1/2 head garlic, chopped
2 medium carrots, diced
2 stalks celery, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 cup cubed potatoes, boiled until tender
1/2 kilo lapu-lapu fillet, cut into cubes
1 cup tomato sauce
1/2 cup white Wine (optional)
1 tablespoon all-purpose flour
8 cups fish broth or water Salt and pepper to taste Pinch of saffron (optional)

Method:
In a large casserole, over medium heat, heat olive oil 1 minute. Saute the onions until golden, 1 to 2 minutes.

Lower heat and add garlic. Let cook 1 minute. Stir in carrots, celery, red and green peppers and potatoes, and saute for 2 minutes.

Add lapu-lapu and cook for 1 minute. Pour in tomato sauce and white wine (if using).

In a separate bowl, dissolve flour in fish stock or water. Pour into casserole.

Turn heat to high. Season mixture with salt and pepper and saffron (if using).

As soon as mixture boils, lower heat to simmer. Let simmer for about 3 minutes or until fish fillets are fully cooked.

Remove from heat and ladle into individual serving bowls.

FILIPINO FISH AND VEGETABLE SOUP