FISH, CLAM & CORN CHOWDER

Ingredients:

300g. halaan (clams), boiled (reserve 2 cups broth), and shelled
3 cloves garlic, crushed
100g. onion, chopped
1/4 cup all-purpose flour
2pc. chicken bouillon cubes
1 pouch Del Monte Filipino Style Tomato Sauce (250g)
1/4kg. potato, cubed
130g. tuna steak or fillet, deboned and cubed
2/3 cup canned whole kernel corn, drained
1/3 cup all-purpose cream
3tbsp. snipped parsley


Procedure:

1. Sauté garlic and onion in 3tbsp oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously.
2. Add bouillon cubes, clam broth, 1 and 1/4 cups water, tomato sauce and potatoes. Simmer for 10-12 minutes.
3. Add fish, clam meat, corn and 1/3tsp iodized fine salt (or 1tsp iodized rock salt). Simmer for 5 minutes.
4. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes.

Makes 7 servings.

FISH POCHERO

Ingredients:

3 cloves garlic, crushed
1 medium onion, sliced
2 medium saba bananas, with peel, each cut into 4pcs.
1 small kamote (sweet potato), cut into chunks
8pcs. sitaw, cut 2" long
1 pouch (200g.) Del Monte Tomato Sauce
350g. fresh lean fish (salmon or any lean fish), cut into steaks
50g. pechay, sliced


Procedure:

1. Sautè garlic and onion. Add 2cups water, saba, kamote, 3/4tsp. iodized salt (or 3/4tbsp. rock salt), 1/2tsp. pepper and 3/4tsp. sugar. Cook for 10mins.
2. Add sitaw and tomato sauce. Simmer for 15mins.
3. Add fish and pechay. Simmer for 5mins. or until cooked.

Makes 7 servings.