Vietnamese Style Salmon Bouillabaisse

4-6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is one of those warming, super flavorful soups, containing salmon which is full of omega-3 and works perfectly as a medicinal soup. A healthy and tasty addition to your weeknight menu plans."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (784.7 g)
  • Calories 608.5
  • Total Fat - 28.9 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 108.6 mg
  • Sodium - 1268.6 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 12.3 g
  • Sugars - 24.2 g
  • Protein - 47.3 g
  • Calcium - 346.8 mg
  • Iron - 10.1 mg
  • Vitamin C - 190.6 mg
  • Thiamin - 0.7 mg

Step 1

Cut salmon into bite-size chunks and sprinkle with fish sauce. Set aside for 30 minutes.

Step 2

Heat oil in a saucepan. Add onions, garlic and lemongrass, stir-fry until onion softens. Add sugar, pineapple and bamboo shoots and stir-fry for 2 minutes. Add 2 cups of water. Bring to the boil. Add tamarind paste and water. Simmer for 5 minutes. Add salmon, tomatoes, chilli, spring onions and spinach. Bring back to the boil.

Step 3

Discard lemongrass and add fresh herbs and mung bean sprouts. Serve with steamed rice.

Tips & Variations


No special items needed.

Related

JostLori

Very good! Made this exactly as written except for a few tweaks... Used chicken broth (next time might use 50/50 water/fish broth), and added a few shrimp. I thought I had bamboo shoots in the pantry, but didn't, so I used slivered water chestnuts for some crunch. We loved the fresh combo of cilantro, mint and bean sprouts as the topper. All in all, a very unusual and VERY tasty soup that lends itself to improvisation. Thanks for sharing this lovely soup!

review by:
(28 Sep 2021)