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Ka diam dua (pineapple fish chowder)

Yield: 8 Servings

Ingredients:

• 1 1/2 lb Fish (carp sea bass etc)
• 1/4 c Oil
• 2 ea Minced garlic cloves
• 1/2 c Minced onion
• 2 qt Water
• 1 ts Grated orange rind
• 1 ea Bay leaf
• 1/2 ts Dried ground chili peppers
• 1/4 ts Anise
• 1/4 ts Saffron
• 3 tb Dry sherry
• 1 lb Raw shrimp shelled -deveined and cut in half
• 2 tb Cornstaraach
• 2 tb Soy sauce
• 1 ea #2 can crushed pineapple

Instructions:

-drained Remove the skin of the fish and cut into bite-sized pieces. Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water orange rind bay leaf chili peppers anise saffron and sherry. Bring to a boil and add the fish.Cook over medium heat for ten minutes Add the shrimp and cook over low heat 10 minutes. Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf. Serve with boiled rice. Serves 8-10 Pineapple Fish Chowder KA DIAM DUA viet nam

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