gingered fish and watercress soup
- Categories
- April 1991
- Yield
- 1 servings
| Measure | 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 |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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