Lapu-Lapu Soup Recipe

Looking for a unique but sumptuous soup dish? Well, check out the ingredients and procedure in making lapu-lapu soup.

Groupers are known delicacies not just in the Philippines but around the world. Though a bit expensive, people crave for it because of its tasty flavor and cotton-like flesh.

Read: Sinigang Na Hipon Sa Kamias Recipe

Known locally as lapu-lapu, this fish is also one of the most flexible. You can cook it grilled, fried, stewed, and sinigang. You can’t almost go wrong with it.

I love soup. So, I tried making lapu-lapu soup, and surprisingly, it worked! Here’s the recipe:

Ingredients

• 1 small lapu-lapu – remove the gills and innards
• 1 medium carrot – peeled and diced
• A large potato – peeled and diced
• 4 cloves garlic – finely minced
• 1 medium red onion – chopped
• About 6 pieces of spinach leaves – chopped
• 1/2 cup flour
• 5 cups water
• 1 egg
• Salt and pepper to taste

Procedure

1. Make the lapu-lapu stock. You can do this by boiling the fish in about 2 cups of water. Remove the fish from the stock and let it cool down.
2. Remove the flesh of the fish. Then, set aside.
3. Make a water and flour mixture. Dilute the flour into a cup of water and mix well. Set aside.
4. Saute garlic and onion.
5. Put the carrot and potato. Let it simmer.
6. Add the lapu-lapu flesh and let it simmer.
7. Add the stock and flour mixture. Continue to stir until thick.
8. Season with salt and pepper.
9. Add the egg and stir vigorously.
10. Turn off the heat. Then, add the spinach.
11. Cover the pan for a few minutes.
12. Serve and enjoy.

Notes

• Boiling the lapu-lapu with bones will make the soup tastier. It will also be easier for you to separate the meat from the bones.
• Make sure that there are no bones.
• Right after you add the egg, mix it immediately so it will be distributed evenly.
• The salt and pepper are based on your preferences.
• If you found the soup too watery, you add more water and flour mixture.
• This lapu-lapu soup is best when shared.