It’s also infinitely adaptable. I used lapu-lapu (grouper), mussels and shrimp this time around, but play around with whatever seafood you like or is particularly fresh at the time. Cod, sea bass, or any other white, firm-fleshed fish will work, as will other kinds of shellfish: scallops, squid, clams or even lobster, if you’re feeling flush. Feel free to tinker with the amount of cream, as well to make this dish as light or as rich as you prefer. Half a cup works for me, but you can add more or less depending on your taste and your mood. Make this for the people you love, including yourself. Make sure to serve it with a generous splash of lemon, as well as some hot, crusty bread, preferably slathered with garlic and good olive oil.

Garcia, J. (2021, March 11). Friends, foes and French-style seafood soup. The Philippine Star, p. C6.