FoodRecipesSoups
Filipino Fish Chowder
1 pound tomatoes
1 cup thinly sliced onions
2 cups water
3 cups bottled clam juice
1/4 tsp. dried ground chili peppers
1 1/2 lbs. fillet of mackerel
1 cup shredded watercress or spinach
Combine the tomatoes, onions, water, clam juice, and chili peppers in a
saucepan; bring to a boil and cook over low heat for ten minutes. Cut the
fish into bite-sized pieces and add to soup; cook over low heat for ten
minutes. Add the cress and cook one minute. Serve immediately. If you wish
to cook the soup ahead of time, still add the cress 1 minute before serving
to avoid
overcooking.