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Whole Fish Soup
1 Whole 2-pound bass or carp
2 Scallion stalks
2 -(up to) 3 sl Fresh ginger root
6 c Stock
1 tb Peanut oil
1 ts Salt
Have fish cleaned and left whole. Cut scallions in 1-inch
sections. Mince ginger root.
Bring stock to a boil. Add fish, scallions and ginger and
simmer, covered, 10 minutes.
Add peanut oil and salt. Simmer, covered, 10 minutes more.
NOTE: Serve the fish on a platter, the soup in a tureen.