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Clear Fish Soup
1/2 lb White fish fillets, fresh Or frozen
4 c Superior chicken broth (clear)
1 tb Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 ts Salt
1 tb Cooked peanut oil
Heat chicken broth. Cut fish fillets into 1" by 2"
pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo
shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15
seconds, reserve. Add salt to water. Blanch spinach for 10 seconds,
drain & reserve.
When stock reaches rapid simmer (don't let it boil), add fish,
spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over
flame. Mix oil into soup, transfer to serving bowl, & serve.