FISH POCHERO

  • 100 g tofu, cut into 6 chunks and fried
  • 1 pc beef bouillon cube
  • 2 pc laurel leaves
  • 200 g fish fillet (salmon or any lean fish), cut into 6 chunks
  • 2 pc semi ripe saba bananas, each sliced into 3
  • 100 g kamote, cut into 6 chunks
  • 100 g Baguio beans, sliced
  • 1 pouch (200g) DEL MONTE Original Style Tomato Sauce
  • 100 g pechay, stalks separated from leaves


1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Fry. Set aside.
2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.
3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

SOURCE:KITCHENOMICS
 

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