Name: Vietnamese Fisherman's Soup
Ingredients: 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)

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood, Grains	Vietnamese		8	servings

INGREDIENTS

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)

INSTRUCTIONS

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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