Instructions: Heat the oil in a large pot and add fish - saute until lightly browned. Add the tomatoes, onion, and nuoc mam and simmer for 5 minutes. Pour in the water and bring to a boil. Cook at a low boil for 15 minutes.

When ready to serve, stir in the celery, the dill, and the black pepper. Let cook a minute or two then ladle into bowls. Top each with a dill sprig. Serve with extra nuoc mam and with Vietnamese chili-garlic sauce for those who like it hot.

Serve hot to 4 to 6.

Comments: This fragrant soup is very light, subtle, and extremely low calorie. Served in large bowl portions, it is an excellent appetite suppressant. Dont be put off by the fish sauce (nuoc mam or the like) - added to broth it merely acts, like salt, to season the dish.

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