Vietnamese fisherman's soup

Yield: 8 servings

Measure 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,
\N \N Skimmed of fat
2 \N Cored ripe tomatoes; cored, and
\N \N Cut in 1/2\" dice
2 cups Diced fresh pineapple
½ medium Onion; sliced 1/4\"
\N \N Lengthwise
2 tablespoons Asian fish sauce
¼ cup Sugar
¼ teaspoon Salt
¼ cup Fresh lime juice
3 \N 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)

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 - (" 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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