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Pineapple Fish Soup

Spice Islands®

Pineapple Fish Soup


  • Prep Time: 30 minutes
  • Total Time: 40 minutes

6 servings


1 pound boneless catfish fillet

4 cups fish stock OR clam juice

3/4 cup fresh pineapple chunks

1 Spice Islands® Star Anise

1/2 teaspoon Spice Islands® Crushed Red Pepper

2 medium okra, sliced

1 fresh lime, juiced

1/3 cup bean sprouts

2 roma tomatoes, seeded and sliced into thin wedges

1/4 cup fish sauce

1 tablespoon sugar

3 tablespoons Mazola® Corn Oil

1/4 cup chopped shallots

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

Several grinds Spice Islands® Black Pepper Adjustable Grinder


Slice catfish into 1-inch thick portions.  Bring fish stock or clam juice to a boil in a large stock pot over medium high heat; add catfish and boil for 5 minutes.  Reduce heat and add pineapple, star anise, crushed red pepper, okra and lime juice; simmer 5 minutes.  Stir in bean sprouts, tomato wedges, fish sauce and sugar.  Keep soup warm over low heat.  Remove star anise before serving.

Heat oil in skillet over medium-high heat.  Add shallots and fry until brown and crispy.  Remove shallots from skillet with slotted spoon and place on paper toweling to drain.  Grind fresh black pepper just before serving.

To Serve:  Ladle soup into serving bowls.  Place shallots, mint and cilantro in small individual serving bowls.  Let guests sprinkle soup with desired amount of shallots, mint and cilantro.

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