Fish Clear Soup

  • 1/2 lb White fish fillets, fresh Or frozen
  • 4c  Superior chicken broth (clear)
  • 1tb Medium sherry
  • 8  Slices winter bamboo shoots
  • 1 Bunch fresh spinach
  • 1t  Salt
  • 1tb Cooked peanut oil
  • 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.

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