Vietnamese Fish Soup

Ingredients
Fish Stock
4 slices Celery diagonally cut
3 wedges Tomato
3 wedges Pineapple
A few Bean Sprouts
A few Okra sliced fine
4 pieces small Fish
Coriander
Mint Leaves
Toasted Shallots
3 slices Red Chilli

Method

Make fish stock with a couple of spoons of mussel juice and a pinch of salt.

Bring to the boil.

Add selection of vegetables and 4 pieces of small fish.

Then back to the boil.

Take off the heat.

Garnish with coriander, mint leaves, toasted shallots and red chilli.