Gingered fish and watercress soup

1 servings

Ingredients

Quantity Ingredient
½ ounce Dried Chinese black mushrooms or dried
; shiitakemushrooms
½ cup Hot water
1½ teaspoon Peanut oil
1 teaspoon Oriental sesame oil
3 Green onions; minced
2 larges Garlic cloves; minced
1 tablespoon Plus 1 teaspoon minced; peeled fresh ginger
3 cups Canned low-salt chicken broth
¼ cup Bottled clam juice
1 tablespoon Dry Sherry
1 tablespoon Soy sauce
½ pounds Catfish or other white-flesh fish fillets; cut into
; 3/4-inchcubes
3 larges Bunc watercress; trimmed

Directions

Soak mushrooms in ½ cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.

Heat peanut oil and sesame oil in heavy large saucepan over medium heat.

Add green onions, garlic and ginger and saute until just tender, about 3 minutes. Add sliced mushrooms and saute until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

Serves 4.

Bon Appetit April 1991

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Converted by MM_Buster v2.0l.

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