Shanghai fish soup

4 servings

Ingredients

QuantityIngredient
4Dry Shiitake mushrooms
½To 3/4 Lb. Catfish fillets
1tablespoonSalad oil
1tablespoonJulienned peeled fresh ginger
2tablespoonsRed-in-snow (optional)
4cupsLow-salt chicken broth
8ouncesFirm tofu, drained and cut into 1/2 inch cubes
2tablespoonsSoy sauce
1tablespoonDry sherry
1teaspoonSugar
1largeGreen onion, cut diagonally into 1 inch pieces
½teaspoonSesame oil

Directions

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.

Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1½ inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, ⅕ Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93