Pinellas Palayok: Filipino Seafood Comfort in Every Spoon

Bringing the Bay to the bowl—Pinellas-style.

In Pinellas Park, where Filipino markets hum with chatter and simmering broth is a weeknight love language, seafood is more than a meal—it’s a way of connecting to heritage and family. This creamy, soul-soothing soup draws from Filipino coastal cooking—featuring mussels, firm fish, crisp snow peas, and red bell pepper, all swimming in a savory, milky broth. It’s a taste of tradition with a Florida flair, bridging Manila and the Gulf with every slurp.

Pinellas Palayok: Filipino Seafood Comfort in Every Spoon

A creamy, coastal comfort soup inspired by the Filipino community in Pinellas Park, Florida.

What You'll Need:

• Seafood & Veggies:

  • 1 lb fresh mussels, scrubbed and de-bearded

  • ¾ lb thick-fleshed white fish (like grouper, cod, or snapper), cut into large chunks

  • 1 cup snow peas, trimmed

  • ½ red bell pepper, thinly sliced

    
    

• Aromatics & Broth:

  • 1 tbsp coconut oil or neutral oil

  • 3 cloves garlic, minced

  • 1 small onion, thinly sliced

  • 1-inch piece ginger, thinly sliced

    
    

• Soup Base:

  • 4 cups fish or seafood broth (or a mix with water)

  • 1 cup coconut milk (for authentic Filipino flavor) or evaporated milk (for a lighter take)

  • 2 tbsp fish sauce (patis), or more to taste

  • Salt and black pepper, to taste

  • Optional: fresh cilantro or scallions for garnish

  • Optional: steamed jasmine rice for serving

    
    

Instructions:

1. Sauté Aromatics: In a large pot or Dutch oven, heat oil over medium heat. Add garlic, onion, and ginger. Sauté for 2–3 minutes until fragrant and translucent.

2. Simmer Broth & Mussels: Pour in the broth and bring to a gentle simmer. Add the mussels, cover, and cook for 3–5 minutes, until the shells open. Discard any mussels that do not open.

3. Add Fish & Coconut Milk: Gently stir in the fish chunks and coconut milk. Simmer uncovered for 5–7 minutes, until the fish is cooked through and tender.

4. Add Veggies: Toss in the snow peas and red bell pepper. Simmer for another 2–3 minutes until the vegetables are just tender-crisp—don’t overcook them.

5. Season: Stir in fish sauce. Taste and adjust seasoning with additional salt or pepper if needed.

6. Serve: Ladle the soup into bowls. Garnish with chopped cilantro or scallions if desired. Serve hot, optionally over steamed jasmine rice for a hearty meal.

   
   

Tips:

• Use coconut milk for a richer, traditional Filipino flavor.

• This dish is adaptable: add shrimp or squid or make it spicier with a sliced chili.

• If you prefer a more tangy flavor, a small splash of calamansi juice or lime can be added at the end.