Here’s how to cook “Aromatic Fish Soup with Potatoes”

Ingredients:

4 cups water
2 cups potatoes, peeled & halved lengthwise then cut crosswise into 1/2″-slices
2 med. tomatoes, peeled & quartered
2 tbsps. fresh mint, chopped
1 1/2 tbsps. fresh lemon juice
1 tsp. paprika

1/2 tsp. ground cumin
1/4 tsp. dried red pepper, crushed
1/3 cup + 1 tbsp. cilantro or parsley, finely chopped
2 cups white fish fillets, cut into 1″-thick pieces
3 tbsps. olive oil

Directions:

Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for another 10 minutes.
Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup with salt and pepper. Ladle soup into serving bowls. Sprinkle with chopped cilantro, serve at once.

Here’s how to cook “Tuna Tinola”

Ingredients:

2 (184 gms.) cans tuna solid in vegetable oil, drained & reserve
Oil
¼ cup onions, sliced
1 tsp. ginger strips
4 cups water

1 sachet Ajinomoto Sabaw Fish Tinola
1 cup peppercorns, cracked
½ cup dahon ng sili, packed
1 sayote, sliced

Directions:

* In a large saucepan, heat oil from tuna.

* Saute onions and ginger.

* Pour in water then tinola mix, sayote and peppercorns.

* Allow to boil and cook until sayote is tender.

* Add tuna and sili leaves.

* Cover pan to let soup boil for about 1 minute before removing from heat.

* Serve hot.