Philippine fish soup

Filipino fish soup is made with shrimp and chili.

Ingredients

• Fish such as cod, sea bass or trout (cut into pieces) - 350 g
• Fresh unpeeled shrimps - 12-16 pcs.
• Tomatoes (sliced) - 2 pcs.
• Fish broth - 2 l
• Dry white wine - 250 g
• Tamarind paste - 1-2 tbsp l.
• Fish sauce - 2-3 tbsp. l.
• Brown sugar - 2 tbsp l.
• Fresh ginger (chopped on a grater) - 50 g
• Chili red or green (cut into strips) - 2-3 pcs.
• Fresh basil (chopped) - 1 bunch
• Salt to taste
• Ground black pepper - to taste
• Coconut vinegar - 60-90 g
• Garlic (finely chopped) - 1-2 cloves
• Lime (cut into slices) - 1-2 pcs.
• Chili red or green (cut into pieces) - 2 pcs.

Directions

1. In a wok or large saucepan, combine broth and wine, bring to a boil, add tamarind paste, fish sauce, sugar, ginger and chili. Reduce heat and cook broth for 10-15 minutes. Then add the tomatoes, salt and pepper.
2. Put pieces of fish and shrimp in the broth, cook fish soup for 5 minutes. In the meantime, prepare the sauce. In a bowl, combine coconut vinegar and garlic and set aside.
3. Add half the parsley and basil to a saucepan with fish soup. Pour soup into portioned bowls, add a little more herbs to each portion and serve fish soup with sauce, lime and chili wedges.