Vietnamese Fish Stew with Dill and Tomato


– 6 cups chicken stock
– 1 lb freshwater fish fillets, cut into chunks
– 2 ripe tomatoes, cut into wedges
– 1 tbs miced dill
– 1 tsp salt
– 1/2 tsp ground white pepper


– Bring stock to a boil in a pot and add fish; simmer for 5 minutes, skimming off the floating foam.
– Add tomato and dill, seasoning with salt and pepper.
– Simmer for another few minutes and then remove from heat.
– Serve hot.

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