Title: Vietnamese Fisherman's Soup
Categories: Stewart5
Yield: 8 servings

1/2 lb Boneless skinless salmon;
-cut bite-size pieces
1/4 lb Bay scallops; muscles
-removed
1 tb Vegetable oil
1 ts Ground-chile paste
1 ts Minced garlic
5 c Low-sodium chicken stock;
-homemade or canned,
Skimmed of fat
2 Cored ripe tomatoes; cored,
-and
Cut in 1/2" dice
2 c Diced fresh pineapple
1/2 md Onion; sliced 1/4"
Lengthwise
2 tb Asian fish sauce
1/4 c Sugar
1/4 ts Salt
1/4 c Fresh lime juice
3 Scallions white and
-light-green parts only; cut
-diagonally 1/4"
2 c Bean sprouts
2 tb Chopped sweet basil
2 tb Chopped cilantro
2 tb 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); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 1/2 Other Carbohydrates

Recipe by: Martha Stewart

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