Light fish soup with spring onions

6 servings

Ingredients

Quantity Ingredient
8 ounces Lemon sole or plaice fillets; skinned
1¼ litre Well flavoured Chinese stock
Salt and lots of freshly ground white
; pepper
½ Red or green chilli; thinly sliced, up
; to 1
18 Prawns or 30 shrimps; cooked and peeled
1 Generous iceberg lettuce heart; about 12tbsp very
; finely shredded
6 teaspoons Spring onions; finely sliced at an
; angle
Prawn or shrimp roe; if available
Fresh coriander or flat leaf parsley

Directions

GARNISH

Cut the fish fillets at an angle into pieces about 5cm wide. When you are ready to eat, bring the stock to the boil and add the salt, chilli and pieces of fish. Simmer for 1 minute. Add the prawns or shrimps and allow to heat through.

Put 2tbsp of the shredded lettuce into each soup bowl, season generously with pepper and immediately ladle the boiling soup over it. Garnish with spring onions, prawn or shrimp roe and lots of fresh coriander or flat leaf parsley. Serve very hot.

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Carlton Food Network

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