Clear fish soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | White fish fillets, fresh or frozen |
| 4 | cups | Superior chicken broth (clear) |
| 1 | tablespoon | Medium sherry |
| 8 | slices | Winter bamboo shoots |
| 1 | bunch | Fresh spinach |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Cooked peanut oil |
Directions
Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & 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 & reserve.
When stock reaches rapid simmer (don't let it boil), add fish,spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame.
Mix oil into soup, transfer to serving bowl, & serve.