Recipe for Fish and Pineapple Soup - (Canh Ca Nau Dua) 
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Yield:
4
Ingredients:
Amount Ingredient
12 oz cod steaks skinned, and
cut into bite-size chunks
Coarse sea salt to taste
Freshly-ground black or white pepper to taste
1 x white-fish head, such as cod
3 tbl tamarind pulp - (to 4 tbspns)
7 oz ripe pineapple cut 1/4"-thick
slices, cored, cut bite-size chunks
1 med ripe tomato peeled, halved,
seeded, cut into 8 equal wedges
2 x or more fresh birds eye or Thai chilies seeded, and
sliced thin diagonally
10 x leaves holy basil julienned
4 x saw leaves julienned
(or 1/4 cup cilantro leaves)
Instructions:
Instructions: Season the fish chunks with salt and pepper and let stand in a cool place.

Put the fish head in a pot with 7 cups water and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, about 30 minutes. At this time you may discard the fish head if you wish.

Add the tamarind pulp, pineapple, tomato, and chilies and simmer for 5 minutes. Add the fish chunks, adjust the seasoning, and simmer until the fish is cooked, 3 to 5 minutes. Serve hot-in a communal bowl or individual soup bowls-garnished with holy basil, saw leaves (or cilantro), and Fried Garlic Oil as desired.

This recipe yields 4 to 6 servings.

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