Clear fish soup

4 servings

Ingredients

Quantity Ingredient
½ pounds White fish fillets, fresh or frozen
4 cups Superior chicken broth (clear)
1 tablespoon Medium sherry
8 slices Winter bamboo shoots
1 bunch Fresh spinach
1 teaspoon Salt
1 tablespoon Cooked peanut oil

Directions

Preparation: 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.

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