Vietnamese fisherman's soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless skinless salmon; cut bite-size pieces |
| ¼ | pounds | Bay scallops; muscles removed |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Ground-chile paste |
| 1 | teaspoon | Minced garlic |
| 5 | cups | Low-sodium chicken stock; homemade or canned, |
| Skimmed of fat | ||
| 2 | Cored ripe tomatoes; cored, and | |
| Cut in 1/2\" dice | ||
| 2 | cups | Diced fresh pineapple |
| ½ | medium | Onion; sliced 1/4\" |
| Lengthwise | ||
| 2 | tablespoons | Asian fish sauce |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | cup | Fresh lime juice |
| 3 | Scallions white and light-green parts only; cut diagonally 1/4\" | |
| 2 | cups | Bean sprouts |
| 2 | tablespoons | Chopped sweet basil |
| 2 | tablespoons | Chopped cilantro |
| 2 | tablespoons | Fried Shallots; (see recipe) |
Directions
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@..."
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); ½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates Recipe by: Martha Stewart
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