Cooking Recipe Clear Fish Soup
Recipe Ingredients
1/2 lb
White fish fillets, fresh
Or frozen
4 c
Superior chicken broth
(clear)
1 tb
Medium sherry
8
Slices winter bamboo shoots
1
Bunch fresh spinach
1 ts
Salt
1 tb
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.