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Clear Fish Soup Recipe
Serves 4
Ingredients: 1/2 lb white fish fillets, fresh or frozen
4 cup chicken stock
1 tbsp medium sherry
8 slices winter bamboo shoots
1 bunch fresh spinach
1 tsp salt
1 tbsp cooked peanut oil
Instructions: 1. Heat chicken stock.
2. Cut fish fillets into 1" by 2" pieces.
3. Cut off root ends of spinach and thoroughly wash.
4. Slice bamboo shoots into paper-thin strips; add to stock as it is heating.
5. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve.
6. Add salt to water.
7. Blanch spinach for 10 seconds, drain and reserve.
8. When stock reaches rapid simmer (don't let it boil), add fish, spinach and sherry.
9. Cook for 3 minutes.
10. Heat peanut oil in ladle over flame.
11. Mix oil into soup, transfer to serving bowl, and serve.
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