This is a chunky soup that makes a good
appetizer or part of a Vietnamese meal, as well as a great family lunch or
dinner, served with fresh French bread and a salad.
Ingredients :
Serves 6
1
pint
750 g
3
2
tablespoon
Chicken broth
Fresh water fish fillets
Tomatoes (medium size)
Chopped fresh dill
Extra fresh dill
Salt and pepper to taste
Method :
Chop tomatoes into wedges. Cut fish into
large bite-sized chunks.
Heat the broth and add the fish. reduce
the heat and simmer for 6 minutes.
Skim the surface, and add tomatoes,
dried dill, and salt and pepper to taste.
Simmer a little longer until fish is
cooked but no breaking up.
Serve in a large bowl or individual bowls and
garnish with fresh dill.
