SERVES
4 to 6
PREPARATION TIME
30 minutes
COOKING TIME
20 minutes
INGREDIENTS
STOCK
*4 cups water, plus more if needed
*300 grams mussel
*200 grams clams
*1/2 onions
VEGETABLES
*100 grams string beans
*300 grams eggplants, sliced
*300 grams banana blossoms or heat or heart of palm
*200 grams pechay
*3 tbsp. atsuete oil, plus more for color
*2 tbsp. chopped garlic
*1/3 cup onion, chopped
*300 grams shrimp
*100 grams squid, peeled and sliced into rings
*100 grams dory or tuna, sliced into cubes
*4 cups reserved clam stock, plus more if needed
*1 tbsp. patis
*1/2 cup peanut butter, plus more if needed (Lily's)
*1 Knorr shrimp cube
*2 tsp. cornstarch dissolved in 2 tsp. water
*rock salt & pepper, to taste
*bagoong, to serve
ATSUETE OIL
*1/4 cup atsuete seeds
*2 tbsp. water
*2 tbsp. canola oil
PROCEDURE
1. Make the atsuete oil: Boil together atsuete seeds and water in a saucepan. Once water is boiling, turn off the heat and add oil. Mix well until the liquid turns red. Strain the atsuete seeds from the oil.
2. Make the stock: Add mussels and clams in a pot filled with water. Add onion and bring to a boil until shellfish are cooked. Drain and set stock aside.
3. Prepare the vegetables: Boil water in a pot. Add vegetables one at a time and cover until water boils. Repeat until all vegetables are cooked and set aside.
4. In a casserole, sautè atsuete oil, garlic, and onions. Add shrimp, and dory or tuna. Continue sautèing until cooked. Remove the seafood and set aside.
5. Add reserved clam and mussel stock, patis and peanut butter to the casserole. Add shrimp cube. Season with salt and pepper. Add more atsuete oil for color. Simmer mixture for 5 minutes, then thicken with cornstarch dissolved in water. Add vegetables and seafood. Serve with bagoong and steamed rice.