Clear Fish Soup

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.