Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fish (carp, sea bass, etc) |
| ¼ cup | Oil |
| 2 eaches | Minced garlic cloves |
| ½ cup | Minced onion |
| 2 quarts | Water |
| 1 teaspoon | Grated orange rind |
| 1 each | Bay leaf |
| ½ teaspoon | Dried ground chili peppers |
| ¼ teaspoon | Anise |
| ¼ teaspoon | Saffron |
| 3 tablespoons | Dry sherry |
| 1 pounds | Raw shrimp, shelled, deveined and cut in half |
| 2 tablespoons | Cornstaraach |
| 2 tablespoons | Soy sauce |
| 1 each | #2 can crushed pineapple, drained |
Remove the skin of the fish and cut into bite-sized pieces. Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.
Bring to a boil and add the fish.Cook over medium heat for ten minutes Add the shrimp and cook over low heat 10 minutes. Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf. Serve with boiled rice. Serves 8-10 Pineapple Fish Chowder KA DIAM DUA viet nam