I am not a good cook (yet… Well, I burn a lot of food and my mom doesn’t trust me being alone at the kitchen. I can pull out all the utensils just to make simple spaghetti) but here is a seafood soup that can be done in 30 minutes if the fish is frozen or 20 minutes if it is fresh.
7 Ingredients & Instructions
- 2 slices of Milk Fish, I chose the tail & belly parts
- 1 piece Ripe Tomato cut into 8
- 10 Inch Spring Onion cut into half inch
- 1/2 Lemon squeeze and get the juice for sour effect
- 3 cups of Water
- 1/2 spoon of Salt to taste or a little more
- 5 leaves of Romaine Lettuce cut into 2 inch
7 steps to cook to perfection
- Wash the fish and vegetables.
- Cut according to the above instructions.
- Get a pot and put the Water, Tomato, Spring Onion, Milk Fish, Salt, and Lemon juice.
- Stir lightly to bring the flavors together.
- Bring to a boil using high heat.
- If the water starts boiling, bring the heat into low.
- 3 minutes before the allotted time, add the Romaine lettuce.
Serve in a nice bowl. Good for 2 people.