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Clear Fish Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound fish fillets
fresh or frozen
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4 cups chicken broth
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1 tablespoon sherry
medium
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8 slices bamboo shoots
winter
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1 bunch spinach
fresh
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1 teaspoon salt
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1 tablespoon peanut oil
cooked
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Ingredients

Amount Measure Ingredient Features
226.8 g fish fillets
fresh or frozen
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946 ml chicken broth
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15 ml sherry
medium
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8 slices bamboo shoots
winter
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1 bunch spinach
fresh
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5 ml salt
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15 ml peanut oil
cooked
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 18534% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 1068mg 44%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 38g
Vitamin A 160% Vitamin C 42%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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