FISH and TOKWA POCHERO

YOU WILL NEED 100 g tofu, cut into 6 chunks and fried 1 pc beef bouillon cube 2 pc laurel leaves 200 g fish fillet (salmon or any lean fish), cut into 6 chunks 2 pc semi ripe saba bananas, each sliced into 3 100 g kamote, cut into 6 chunks 100 g Baguio beans, sliced 1 pouch (200g) DEL MONTE Original Style Tomato Sauce 100 g pechay, stalks separated from leaves
HERE'S HOW 1 SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside. 2 BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes. 3 ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.
Serves 6 Rich in Vitamin C - helps fight common infections