Tinolang Isda! (Fish Stew)

Tinola is a Filipino dish, based on a clear soup or broth consisting of fish, chicken, or any meat of choice seasoned by onions, tomatoes, green peppers, and chili leaves. In in the island of Luzon, tinola is mainly of chicken and papayas are added. Since I live here in Visayas, when we talk about Tinola, it should be of fish. Different locales have their versions and specific type of fish to use. You can use whatever fish you like, from the smallest and to the biggest. There is even a shrimp tinola. My father's favorite though is hito, a fresh water fish that is similar to a catfish. Here is our Family's recipe for a great Fish Tinola.

Ingredients are, the freshest of ingredients brings out the best.

1. 1KG Fish, sliced or whole depending on size.

2. 1 medium sized Onion, sliced.

3. 5 medium sized Tomatoes, quartered.

4. Kang-Kong or Malunggay Leaves.

5. Salt to taste.

6. 2 Liters Water.

7. Lemon Grass.

Procedure is,

1. Place water on a pot, then bring to boil, with Lemon Grass.

2. Then add the onions and tomatoes, simmering it for 5 minutes so the flavor would mix with the water.

3. Now add the fish and bring it to a boil, then lower the heat and simmer for 10-15 minutes.

4. Season it with salt.

5. When fish is already tender and cooked just right, turn off heat.

6. Wash first the malunggay or kang-kong leaves, then put it atop the hot broth and cover the pot for 5 minutes.

7. Serve it hot with rice, and a soy sauce and lime juice dip.

8. Enjoy!