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 t 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,

-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