Recipe - Vietnamese Fishermans Soup

One half pound Boneless skinless salmon;
cut bitesize pieces
One fourth pound Bay scallops; muscles
removed
1 tablespoon Vegetable oil
1 teaspoon Groundchile paste
1 teaspoon Minced garlic
5 cup Lowsodium chicken stock;
homemade or canned,
Skimmed of fat
2 Cored ripe tomatoes; cored,
and
Cut in 1/2" dice
2 cup Diced fresh pineapple
One half md Onion; cut or sliced up 1/4"
Lengthwise
2 tablespoon Asian fish sauce
One fourth cup Sugar
One fourth teaspoon Salt
One fourth cup Fresh lime juice
3 Scallions white and
lightgreen parts only; cut
diagonally 1/4"
2 cup Bean sprouts
2 tablespoon Chopped sweet basil
2 tablespoon Chopped cilantro
2 tablespoon 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
(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); One half Lean Meat; One half Vegetable; 0 Fruit;
One half Fat; One half Other Carbohydrates

Recipe by: Martha Stewart

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