Clear Fish Soup
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
fish fillets
fresh or frozen |
|
| 4 | cups |
chicken broth
|
|
| 1 | tablespoon |
sherry
medium |
|
| 8 | slices |
bamboo shoots
winter |
*
|
| 1 | bunch |
spinach
fresh |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
peanut oil
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
fish fillets
fresh or frozen |
|
| 946 | ml |
chicken broth
|
|
| 15 | ml |
sherry
medium |
|
| 8 | slices |
bamboo shoots
winter |
*
|
| 1 | bunch |
spinach
fresh |
|
| 5 | ml |
salt
|
|
| 15 | ml |
peanut oil
cooked |
|
Directions
Heat chicken broth.
Cut fish fillets into 1 by 2 inch pieces.
Cut off root ends of spinach and 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 and reserve.
When stock reaches rapid simmer (don't let it boil), add fish, spinach and sherry.
Cook for 3 minutes.
Heat peanut oil in ladle over flame.
Mix oil into soup, transfer to serving bowl, and serve.
