Entree: Philippines – Visayas – Laswa (Clear vegetable and fish soup with squash and leafy greens)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 6 cups (1.4 L) water or light fish stock
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced — about 1 cup (150 g)
- 3 cloves garlic, crushed — about 3 tsp (9 g)
- 1 tbsp (15 g) fresh ginger, thinly sliced or minced
- 2 medium tomatoes, quartered — about 1 1/2 cups (225 g)
- 2 cups (300 g) calabaza or squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) eggplant, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) okra, trimmed and halved
- 1 lb (454 g) firm white fish fillets, cut into large chunks (e.g., bangus, milkfish, or mahi-mahi)
- 4 cups (100 g) kangkong (water spinach) or spinach, roughly chopped
- 1 cup (30 g) malunggay (moringa) leaves or substitute additional spinach
- 2 tbsp (30 ml) fish sauce (patis), or to taste
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1–2 pieces calamansi or 1 lime, cut into wedges for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Sauté the sliced onion, crushed garlic, and ginger until fragrant and the onion is translucent, about 3–4 minutes.
2. Add the quartered tomatoes and cook until softened, about 2 minutes, stirring to release juices.
3. Pour in 6 cups (1.4 L) water or fish stock and bring to a gentle boil. Add the squash cubes and simmer 8–10 minutes until beginning to soften.
4. Add the eggplant and okra, simmer another 5 minutes until vegetables are tender but not mushy.
5. Gently add the fish chunks, simmer 3–5 minutes until fish is just cooked through. Do not over-stir to keep fish intact.
6. Stir in the kangkong (or spinach) and malunggay leaves and cook 1–2 minutes until the greens are wilted.
7. Season with 2 tbsp (30 ml) fish sauce, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) pepper. Taste and adjust seasoning with more fish sauce or salt as desired.
8. Serve hot in bowls with calamansi or lime wedges on the side for squeezing over each portion.