A creamy Cavite-style seafood soup loaded with shellfish, fish, and crab in a smooth clam-stock broth.
45 minutes · Serves 6
Ingredients for Mutya Ng Cavite
8 large green-lipped mussels, shell on
250 g shrimp, shelled and deveined
250 g squid, sliced
250 g fleshy fish, cubed
150 g crab meat, flaked
50 g butter
200 ml evaporated milk
4 cups clam stock
4 tbsp flour
1 onion, minced
4 cloves garlic, minced
Fish sauce, to taste
Freshly ground black pepper, to taste
How to cook Mutya Ng Cavite
1.Melt the butter in a pot over low heat, then cook the garlic and onion until fragrant and softened without browning.
2.Stir in the flour and cook briefly, mixing constantly, until it forms a smooth roux.
3.Slowly pour in the clam stock while stirring to prevent lumps, then bring the broth to a gentle boil.
4.Add the shrimp, squid, crab meat, and mussels; return to a gentle boil and simmer for 5 minutes, just until the shellfish begins to cook through.
5.Add the fish cubes and evaporated milk, lower the heat to a mild simmer, and cook for 8 minutes more, or until the fish is opaque and the soup is creamy.
6.Season with fish sauce and freshly ground black pepper, then serve hot.
