Vietnamese Fisherman’s Stew
  • 1lb seafood(salmon shrimp or scallops) blanched for 30-40 seconds
  • 2T oil
  • 2cloves garlic
  • 1-2t chili pastedepending on how hot you want it
  • 5cups chicken broth
  • 1 can pineapple chunks
  • 1lb tomatoescored and cubed
  • ½ medium onionsliced into ¼ in. slices
  • ¼cup sugar
  • ¼cup Clover Valley Farms Basil Infused Juneberry-Currant Wine Vinegar
  • 2t fish sauce
  • 5 green onionswhite and light green parts thinly sliced
  • bean sprouts
  1. Sauté garlic and chili paste in oil until fragrant (about 10-20 seconds).
  2. Add chicken broth and bring to a boil for 1 minute.
  3. Add pineapple, onion, seafood, sugar, vinegar and fish sauce.
  4. Cook until seafood is done (about 3-4 minutes).
  5. Serve immediately.
  6. Each person can add the fresh green onions and bean sprouts to their own liking.
  7. Can be served with plain, cooked Jasmine rice on the side.