Vietnamese Dilled Tomato-Fish Soup - {Ca Nau Ca Chua}

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1 lb	454g / 16oz	Fish fillets - cut triangle shapes
		(such as cod, snapper, perch,
		Or whatever looks fresh)
3		Tomatoes - peeled, and
		Cut into triangle shapes
1		Onion - cut into eighths
2 tablespoons	30ml	Nuoc mam or other fish sauce
2		Water
2		Celery stalks - cut fine julienne
2 tablespoons	30ml	Minced fresh dill
1 teaspoon	5ml	Freshly-ground black pepper
		Garnish
		Additional nuoc mam
		Dill sprigs
		Vietnamese chili-garlic sauce (tuong ot
		Toi Viet Nam)

Recipe Instructions

Heat the oil in a large pot and add fish -- saute until lightly browned. Add the tomatoes, onion, and nuoc mam and simmer for 5 minutes. Pour in the water and bring to a boil. Cook at a low boil for 15 minutes.

When ready to serve, stir in the celery, the dill, and the black pepper. Let cook a minute or two then ladle into bowls. Top each with a dill sprig. Serve with extra nuoc mam and with Vietnamese chili-garlic sauce for those who like it hot.

Serve hot to 4 to 6.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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