Search Results for: Mackerel prepared in pieces
medium heat ginger, onion leeks, shallots, water, fish head (lapu-lapu or grouper; or maya-maya or red grouper), and salt and pepper. skim off any impurities from the top and strain. for the homemade fish balls, chef get bautista hao suggests using the white meat from lapu-lapu, maya-maya, tanigue (mackerel
"just store them in a clean container and freeze." this soup's rich flavor comes from pureeing the squash, which thickens and enhances its sweetness. the heavy cream and butter add another flavor dimension when mixed into the soup. "it's a refreshing soup with a buttery taste," says hao....
https://www.knoldseafood.com/hearty-seafood-soup-to-warm-your-rainy-days/