Fish Chayote Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 kilo of fish belly or fillet, cut into serving pieces
half a head of garlic, crushed
1 onion, sliced
2 tomatoes, diced
2 chayotes, peeled, cored and cut into wedges
a few pieces of sili leaves
patis
a few pieces of peppercorn
1 tbsp. of cooking oil
4 c. of water

How to :

Heat a large saucepan or casserole. Pour in the cooking oil. Over medium-high heat, saute the garlic, onion and tomatoes until the tomatoes start to crumble. Add the chayote wedges and continue cooking for another 2 to 3 minutes. Pour in the water. Season with patis and pepper. Bring to a boil, turn down the heat, cover and simmer for 12 to 15 minutes or until the chayote is almost done. Turn up the heat to medium-high and start adding the fish belly or fillet pieces one by one. When the liquid starts to boil again, turn down the heat, cover and simmer for 5 minutes. Turn off the heat and add the sili leaves. Cover for another 2 minutes. Serve hot.

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July 15, 2003  Print This Post   
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One Response to “Fish Chayote Soup”

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Some related discussions...
  1. Sayote (chayote) | Asian Pantry | Home-cooking rocks! says:
    August 24, 2009 at 7:36 pm

    [...] vegetables available all-read round in markets. My kids are very fond of chayote and we use it for soup dishes. We even prefer using chayote over the traditional raw papaya when cooking [...]

    Reply


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