FISHBALL AND SHRIMP BRUSCHETTA


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (90 g) pc large onion, chopped
1/2 cup chopped finger peppers (siling haba)
6 (250 g) pc celery, chopped
1 tbsp chopped garlic
1 (400 g) can diced tomatoes
1 cup tomato sauce
1/2 cup water
1/2 tsp iodized fine salt
1/4 tsp pepper
1/2 cup finely chopped parsley
2 pc bay leaves, crushed
1/4 kg shrimps, peeled and sliced
1/4 kg shrimp, peeled
1 cup quartered fishballs
1 pc French bread, sliced
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Melt butter in a skillet. Add onion, finger peppers, celery and garlic. Cook until brown.
  2. Add tomatoes, tomato sauce, water, salt, pepper, parsley and bay leaves. Let simmer for 10 minutes. Add shrimp and fish balls. Cook for 5 minutes.
  3. Put 2 tablespoons of fish balls and shrimp on the French bread. Sprinkle with grated cheese and bake for 4 minutes until cheese melts.
Makes 8-10 servings. 
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