4 cups fish stock
2 T. lemon or lime juice
2 T. sugar
2 large cloves roasted garlic
1 T. fish sauce
1 onion, sliced
1 carrot, grated
1 can water chestnuts, sliced
1/4 lb. shrimp, peeled and sliced in half lengthwise
1/4 lb. haddock fillet or any firm white fish, cut in 1″ chunks
1 tomato, diced
1 cup bean sprouts
2 T. chopped cilantro
1 hot green chile, seeded and sliced

Bring the fish stock, lemon or lime juice, sugar, garlic and fish sauce to a boil. Add the onion, carrot and water chestnuts and simmer 15 minutes. Add the shrimp and fish; cook 2-3 minutes or until the shrimp is pink and the fish is firm. Stir in the remaining ingredients and serve immediately.

4-6 servings