Ingredients
1/4 kilo fish fillet 1/4 kilo tahong or halaan
1/4 kilo shrimps 1/4 kilo alimasag
1/4 kilo squid, cut 1" crosswise 1 red pepper, cut into cubes
1 green pepper, cut into cubes 1/2 cup green peas
1/2 cup chopped tomatoes 1 onion sliced
1 tsp. garlic 1/8 tsp. saffron powder
1/2 can thick cream 1 can mushrooms
1/4 kilo potatoes, cut into cubes 1/4 kilo string beans, cut into 2
1/4 kilo carrots, cut into cubes 2 tbsp. flour
Season fisf fillet with 1/4 tsp. salt and a dash of pepper.
Fry in 2 tbsp. oil half cooked then set aside.
Sea son shrimps and squid with 1 tsp. pepper.
Fry in 3 tbsp. oil-half cookeked. Set aside.
Season halaan/tahong with 1/2 tsp. salt and dash of pepper.
Fry in 1/4 cup oil half done. Set aside.
Cut alimasag into 4 parts.
Season with 1 tsp. salt and dash of pepper then fry in 2 tbsp. oil until half cooked. Set aside.
In a casserole, saute onion and tomatoes in 2 tbsp. butter.
Add saffron powder and 2 cups of water or broth.
Season with 2 tsp. salt and 1/4 tsp. pepper.
Add the butter mushrooms, string beans carrots, potatoes, red and green pepper then let boil.
Simmer until vegetables are cooked.
When vegetables are almost cooked, thicken with 2 tbsp. flour, then add the pre-cooked shrimps,
squid, fillet, alimasag and halaan.
Mix well and add the thick cream.
Transfer to a casserole dish and bake at 350 for 20 minutes.
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