Fish Chowder - Sinigang Na Isda
- 1 lb. tomatoes
- 1 cup thinly sliced onions
- 2 cups water
- 3 cups bottled clam juice
- 1/4 tsp. dried ground chili peppers
- 1 1/2 lbs. fillet of mackerel
- 1 cup shredded watercress or spinach
Combine the tomatoes, onions, water, clam juice, and chili peppers in a saucepan; bring to a boil and cook over low heat 10 minutes. Cut the fish in bite-size pieces and add to the soup; cook over low heat 10 minutes. Add the watercress; cook 1 minute. Taste for seasoning and serve immediately. If you want to cook the soup ahead of time, add the watercress 1 minute before serving to avoid overcooking.