| 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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