Seafood Tinowa, Towang Danggit, Shrimps and Clams. Tinowang isda is a popular fish soup dish in the Visayas. A choice of fish cooked soup style, the basic aromatic ingredients are onion, tomato, ginger and lemongrass flavoured with just salt. Sometimes some leafy vegetables are added. It is not unusual that shrimp and or clams are also added with the fish. Tinowa isda with pasayan and tuway results a very delicious seafood soup dish infused with flavours from the three types of seafood. Cooking is basically the same with my other tinowa or towa dish. Here is the recipe of my Seafood Tinowa, Towang Danggit, Shrimps and Clams.
1 kilo medium size danggit
1/2 kilo medium size shrimps or prawns
1/2 kilo clams
3 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks lemongrass, crushed
1 bundle leeks, cut into 2” length
Place clams in a plastic container with lid, cover with water and let sit for several hours to allow the clams to expel sand and discard sea water, change water frequently, wash and drain, keep aside. Trim whiskers and legs of each shrimp, wash thoroughly, keep aside. Remove gills and innards of the danggit. Wash fish and slit diagonally across the middle, keep aside.
In a pot bring to a boil 6 to 8 cups of water. Add in the tanglad, ginger, onion and tomato. Simmer for 3 to 5 minutes. Add in the clams, shrimp and fish. Continue to simmer for 3 to 5 minutes or until the clam shells are open and the shrimps turned to orange in color. Season with salt to taste. Add in the leeks and cook for another 2 to 3 minutes or until fish are just cooked. Serve hot with a lot of rice.