Vietnamese Fishermans Soup

8 servings

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Vietnamese Fishermans Soup Ingredients

1/2 lb Boneless skinless salmon;	Lengthwise
1/4 lb Bay scallops; muscles	2 tb Asian fish sauce
1 tb Vegetable oil	1/4 c Sugar
1 ts Ground-chile paste	1/4 ts Salt
1 ts Minced garlic	1/4 c Fresh lime juice
5 c Low-sodium chicken stock;	3 Scallions white and
Skimmed of fat	2 c Bean sprouts
2 Cored ripe tomatoes; cored,	2 tb Chopped sweet basil
Cut in 1/2" dice	2 tb Chopped cilantro
2 c Diced fresh pineapple	2 tb Fried Shallots; (see recipe)
1/2 md Onion; sliced 1/4"

Instructions for Vietnamese Fishermans Soup

Blanch salmon in boiling water for 10 to 20 seconds. Remove, and drain in a colander. Blanch scallops for 10 seconds; drain. Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook until seafood is just cooked through, about 3 to 5 minutes. Remove from heat, and stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately. Serves 8. Cuisine: "Vietnamese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 65 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 10g Carbohydrate; 5mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized